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Crab Salad Supreme Recipe

Crab Salad Supreme Recipe

If you're looking for a delightful luncheon main course, this just might fit the bill. Everyone who's tried this salad has raved about it.
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4-6 servings


  • 2 cups canned crabmeat, drained, flaked and cartilage removed
  • 1/2 cup minced green onions
  • 1/2 cup diced celery
  • 1/2 cup finely chopped green pepper
  • 1 tablespoon ground mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons celery seed
  • SAUCE:
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1/3 cup chili sauce
  • 2 teaspoons lemon juice
  • 2 cups shredded lettuce
  • 4 hard-cooked eggs, sliced
  • 4 medium tomatoes, cut into wedges


  • 1. In a large bowl, combine the crab, vegetables and seasonings. Combine the mayonnaise, sour cream, chili sauce and lemon juice; pour over salad and gently toss to coat.
  • 2. Arrange lettuce on four individual plates or serving plate. Top with crab salad; garnish with eggs and tomatoes. Refrigerate until serving. Yield: 4 servings.

Nutritional Facts

1 serving equals 401 calories, 26 g fat (6 g saturated fat), 292 mg cholesterol, 1,031 mg sodium, 18 g carbohydrate, 4 g fiber, 24 g protein.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.