Ingredients
- 12 ounces fresh crabmeat
- picked over
- 3/4 cup regular or reduced-fat mayonnaise
- 1/4 cup snipped chives (see note)
- 3 tablespoons lemon juice
- 2 tablespoons prepared horseradish
- Salt and freshly ground black pepper
- Assorted delicate crackers or small slices of bread
Instructions
- In a medium-sized bowl, combine the crabmeat with the mayonnaise, chives, lemon juice, and horseradish.
- Mix well with a large fork to break up any larger chunks of crabmeat.
- Season with salt and pepper to taste.
- Refrigerate for up to 6 hours.
- Serve in a bowl surrounded by crackers.
← Back to all recipes