Crab Salad for Crepe

By Pollin

Ingredients

• 1 pound jumbo lump crabmeat, picked over to remove any shell or cartilage
• 1 stalk celery, peeled, and cut into 1/8-inch dice
• 4 teaspoons finely sliced fresh chives/or green onion
• 1 teaspoon minced fresh tarragon leaves
• 1/3 cup prepared mayonnaise
• 3 tablespoons sour cream
• 1 teaspoon freshly squeezed lemon juice
• 1/2 teaspoon Dijon mustard
• Heavy squeeze ketchup
• Heavy squeeze siracha
• 1 tsp Worcestershire
• 4-5 Hard boil eggs chopped
• Avocado slices on side
• Plum tomato slices on side
• Lettuce to layer in between crepes
• Kosher salt and freshly ground pepper

Details

Servings 6

Preparation

Step 1

Whisk together all ingredients except for crab. Pick over crabmeat.