Robinson Cove Crab Salad
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
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.
2005 Linda and Martha Greenlaw