Crabmeat Salad

Preparation info

  • Difficulty


  • Yield:

    2 to 4


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 1 egg yolk
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • 1 tablespoon imported mustard
  • 1 teaspoon vinegar
  • ¼ teaspoon Worcestershire sauce
  • Dash of Tabasco sauce
  • 1 cup peanut oil
  • 3 tablespoons water
  • ¾ cup flaked crabmeat, picked over to remove any trace of shell or cartilage


  1. Put the yolk, salt, pepper, mustard, vinegar, Worcestershire, and Tabasco in a mixing bowl. Start beating with a wire whisk.
  2. Gradually add the oil, beating vigorously until all the oil is added. Thin the sauce a bit with the water.
  3. Add the crabmeat and stir to combine.