Text Size: Small Medium Large

Crab Salad

Crab Salad

Michael Corduff, Chef

The Log Cabin / Delaney House, www.delaneyhouse.com, Holyoke, MA


  • 12 ounces lump crab meat
  • ½ each red and green pepper
  • ½ cup mayonnaise
  • ½ cup whole grain mustard
  • juice of ½ lemon
  • dash of sirachi chili sauce
  • salt and pepper


Pick through crab carefully for scales and shell. Combine all ingredients and mix well. Add salt and pepper as needed.