Author Notes: I created this recipe for the Chesapeake Bay Seafood Cookbook: Crabs (forthcoming). —Foodie-isms
Serves: 10
Ingredients
-
16
ounces of Maryland lump crab meat
-
2/3
cup mayonnaise
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2
cloves of garlic, minced
-
2-3
scallions, chopped
-
2
tablespoons prepared horseradish sauce
-
1/2
teaspoon Kosher salt
-
2
lemon wedges
Directions
- Add all of the ingredients into a bowl (except the lemon wedges) and stir gently to incorporate without breaking up the crabmeat lumps.
- Squeeze the juice of two lemon wedges and stir. Keep refrigerated until ready to serve.
- Serve with baguette, crackers or as a salad.