Lump Crabmeat Recipe
Make Lump Crabmeat Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Optional Ingredients
Method
Preparation
- 1
Prepare the Crabmeat
In a large mixing bowl, gently pick through the lump crabmeat to remove any shells or cartilage. Be careful not to break apart the lumps.
- 2
Mix the Dressing
In a separate small bowl, combine mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, salt, and black pepper. Whisk together until smooth and well combined.
- 3
Combine Ingredients
Pour the dressing over the crabmeat. Add the chopped green onions and parsley. Gently fold the mixture together until the crabmeat is evenly coated, being careful to keep the lumps intact.
Serving Suggestions
- 4
Optional Binding
If using, add the bread crumbs and beaten egg to the crab mixture and fold gently to combine. This will help the mixture hold together if you plan to make crab cakes.
- 5
Chill Before Serving
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- 6
Serve
Spoon the crabmeat mixture into serving dishes or use it as a filling for sandwiches, wraps, or crab cakes. Enjoy chilled.