This recipe was the First Place Winner in the 1971 National Hard Crab Derby in Crisfield, MD. 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 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. |
