• 1 pound fresh Louisiana jumbo lump crabmeat, carefully picked over for cartilage and shells
• ​1/2 bunch green onions, minced
• ​3 tablespoons nonpareil capers
• ​1 tablespoon Spanish onion, finely minced
• ​1/3 cup (or to taste) Spicy Mayonnaise (McIlhenny's is good choice)
• ​1 tablespoon lemon juice
• ​freshly ground black pepper, to taste

​Note: As shown, served in ripe Haas avocados

Jyl Benson's Crabmeat Salad

Click image to enlarge

• 1 pound fresh Louisiana jumbo
  lump crabmeat, carefully picked over for cartilage
• 1/2 bunch green onions,
  minced
• 3 tablespoons nonpareil
  capers
• 1/3 cup (or to taste)
  McIlhenny’s Spicy Mayonnaise*
• 1 tablespoon lemon juice
• freshly ground black pepper,
  to taste
• 4 large ripe Creole tomatoes,
  tops cut off and all pulp removed* (if serving as a salad)
• toasted French bread rounds or water crackers (if serving as a dip)

Note: If McIlhenny’s Spicy Mayonnaise is not available, use regular mayonnaise, Creole seasoning, and Louisiana hot sauce to taste.

Spicy Crabmeat Salad