Robinson Cove Crab Salad

Updated February 23, 2016
This image courtesy of Joseph DeLeo

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.

If chives are unavailable, substitute finely chopped scallion.

6 to 8 servings as an hors d’oeuvre



Total Timeunder 30 minutes

Make Ahead RecipeYes

One Pot MealYes

OccasionCasual Dinner Party, Cocktail Party, Formal Dinner Party

Recipe Courseappetizer, hors d'oeuvre

Dietary Considerationegg-free, peanut free, soy free, tree nut free

Mealdinner, lunch

Taste and Texturecreamy, hot & spicy, sweet

Type of Dishsalad


  • 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.



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