062013_afwf_recipe_davidDavid Bradley, Executive Chef of Lure in Atlanta, Ga.

Deviled Crab Salad
Recipe type: Appetizer
  • 8 oz. Peekytoe or other fresh crabmeat
  • 3 tbsp mayonnaise
  • 2 tbsp Crystal hot sauce
  • 1 tsp Old Bay Seasoning
  • 1 tsp Fresh lemon juice
  1. Pick through crabmeat to remove any small slivers of shell that remain. Take care to leave crab in as large pieces as possible.
  2. Combine with remaining ingredients and fold gently to avoid breaking down crabmeat.
  3. Keep cold.
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