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American, New England
Robinson Cove Crab Salad Recipe-3918

Photo by: Joseph De Leo
Comments: 0


Robinson Cove, named for my husband’s family, is on the west side of Isle au Haut. When Jim was a boy he spent all of his summers at the old family homestead in the cove with his parents, sister, and three brothers. Mattie, Jim’s mother, often made this simple and utterly delicious crab spread. I like it because it really showcases our sweet local crabmeat.

Yield: 6 to 8 servings as an hors d’oeuvre


  • 12 ounces fresh crabmeat, picked over
  • ¾ cup regular or reduced-fat mayonnaise
  • ¼ 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


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.


If chives are unavailable, substitute finely chopped scallion.

© 2005 Linda and Martha Greenlaw

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings, 1/2 teaspoon of added salt, using regular mayonnaise, and does not include assorted delicate crackers or small slices of bread for serving.

195kcal (10%)
393mg (16%)
17g (26%)
3g (13%)
50mg (17%)
21mcg RAE (1%)
6mg (10%)
50mg (5%)
0mg (3%)

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