Wild Maryland Cookbook​

Butchering Information


DNR Cookbook

Crab Salad

Blud Crab 

Submitted by Ellynne Brice Davis


Whisk together ingredients for the dressing; chill. Toss gently the scallions, red and green pepper slices and avocado slices (sprinkled with lemon juice to keep from turning brown); chill. When ready to serve: mix together chopped lettuce and watercress; spoon onto 4 individual plates. Top with scallions-pepper-avocado mixture and then the crabmeat. Drizzle with dressing.


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For the Dressing

  • 2 cups mayonnaise
  • 2 tablespoons lemon juice
  • 1 teaspoon celery seed
  • 1 tablespoon hot sauce
  • salt and pepper, to taste

For the Salad

  • 1 bunch romaine lettuce, ends trimmed, chopped
  • 1 bunch watercress, tough ends trimmed, chopped
  • 1 bunch scallions, ends trimmed, white and green parts chopped
  • 1 small red pepper, thinly sliced
  • 1 small green pepper, thinly sliced
  • 2 ripe avocados, peeled, sliced, and sprinkled with lemon juice
  • 1 lb lump crabmeat, picked over for shells

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