Louisiana Crabmeat Salad

Marcelle Bienvenu

Louisiana Crabmeat Salad dashed with Louisiana-style hot sauce.


1 pound Louisiana lump crabmeat, picked over for shells & cartilage
3 dashes Louisiana-style hot sauce
3 tablespoons celery, finely chopped
1 tablespoon green onions, finely chopped
1 tablespoon capers
3 teaspoons fresh parsley leaves, finely chopped
1/4 cup mayonnaise
2 teaspoons Creole mustard
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground


Combine all of the ingredients in a mixing bowl and mix well. Refrigerate for at least 1 hour before serving.
The crabmeat salad can be served atop a mound of salad greens, on thick slices of tomatoes, or in an avocado half. It can also be served as an hors d’oeuvre, with crackers or toast points.

Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!