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Crab Salad

This inspired and adapted recipe is from Dinah Koo of Dinah’s Cupboard in Toronto.

Serve chilled, it is a lovely, easy cool summer lunch or dinner meal.

  • ½ pound (250 grams) crab meat (or imitation), thawed, picked over for shells
  • 2 Tbsp mayonnaise, homemade if possible
  • ½  tsp dried tarragon, crushed
  • Squeeze with juice ½ fresh lemon
  • 3 dashes Worcestershire sauce (or preferably grain free substitute or homemade)

Combine the crab meat with the mayonnaise, tarragon, lemon juice and Worcestershire sauce.

Chill and serve over a bed of fresh organic greens within a few hours. 

Serves 4

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