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Ingredients
1 pound lump crab meat
1 ¼ cups mayonnaise
2 teaspoons tomato paste
¼ cup drained capers
½ cup finely chopped onion
½ cup finely chopped green onions or scallions
½ cup finely chopped heart of celery
Add salt to taste, if desired
Add freshly ground pepper to taste
1 teaspoon Worcestershire sauce
4 drops Tabasco sauce
3 tablespoon finely chopped chives
¼ cup finely chopped or shredded fresh basil
Nutritional analysis per serving
3 grams carbs; 92 milligrams cholesterol; 410 calories; 9 grams monosaturated fat; 22 grams polyunsaturated fat; 6 grams saturated fat; 38 grams fat; 1 gram fiber; 874 milligrams sodium; 14 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pick over the crab meat to remove all trace of cartilage and shell. Set aside.
- Step 2
Put the mayonnaise in a mixing bowl and add the tomato paste, capers, onion, green onions, celery, salt, pepper, Worcestershire, Tabasco, chives and basil. Blend thoroughly.
- Step 3
Add the crab meat and carefully fold it in, leaving the lumps as large as possible.
Private Notes