Ingredients:
- 1 pound lump crab meat
- 2 large cucumbers (diced)
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon tarragon
- 2 teaspoons parsley flakes
- 1 cup sour cream
Preparation Instructions:
Combine cucumbers, lemon juice, salt, paprika, tarragon and parsley in blender for 3 minutes.
Add to 1 cup sour cream.
Mix well; refrigerate for 20 minutes or until chilled.
Place lump crab meat in cocktail dishes and chill until ready to serve, then pour dressing over crab dishes.
Serves 4.
* This recipe was the First Place Winner in the 1971 National Hard Crab Derby in Crisfield, MD.
