Spicy Jumbo Lump Crabmeat Salad (or Dip)


Recipe courtesy of Jyl Benson, Kitchen and Culture

Makes 2 cups as a dip, serves 4 as a salad




  • 1 pound fresh Louisiana jumbo
    lump crabmeat, carefully picked over for cartilage
  • 1/2 bunch green onions,
  • 3 tablespoons nonpareil
  • 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

Spicy Crabmeat Salad 


Combine all ingredients except tomatoes, folding all together thoroughly, taking care not to break up the lumps of crabmeat. Chill for at least 1 hour to marry flavors. Ifn nserving as a salad stuff each tomato with equal amounts crabmeat salad.  If serving as a dip accompany with bread rounds or crackers. Serve. Enjoy applause.

Notes: 1. The salad can also be stuffed into ripe avocado halves or served as a hors d’oeuvre with water crackers. 

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