Texas Blue Crab Salad

  • Yield : 8 servings
  • Prep Time : 15m
  • Cook Time : 10m
  • Ready In : 25m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • San Fran-Caesar with Sour Dough Croutons

  • Cinnamon Roll Bread Pudding

  • Spiced Venison with Parsnip Puree and Parsley Oil

  • Deborah Roberts Perry, Georgia Potato Salad

  • Bonfire Smoky Mary


  • 6 cloves garlic, minced
  • 2 shallots, minced
  • 2 ounces canola oil
  • 1/2 cup sour cream
  • 2 ounces Boursin cheese
  • 1 1/2 teaspoons green hot pepper sauce
  • 1/4 teaspoon Worcestershire sauce
  • 1 tablespoon cilantro, chopped
  • 2 tablespoons chives, chopped
  • 2 limes, juiced
  • 1 teaspoon salt
  • Cayenne pepper to taste
  • 1 pound crab claw meat, picked over


Step 1

In a medium saute pan, saute garlic and shallots in canola oil until translucent. Remove from heat and cool. In a medium size bowl, whip together sour cream and Boursin cheese. When mixture becomes smooth, season with hot pepper sauce, Worcestershire, cilantro and chives. Finish with lime juice, salt and cayenne pepper to taste. Mix in crabmeat, garlic and shallots being careful not to break up the crabmeat too fine. Place crab salad on a piece of lavosh and serve as hors d'oeuvre.

Leave a Reply

Your email address will not be published. Required fields are marked *