Servings: 4

Ingredients:

  • 1 pound jumbo lump crab meat
  • 2 large cucumbers (diced)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon tarragon
  • 2 teaspoons parsley flakes
  • 1/2 cup sour cream

Preparation:

  1. Combine cucumbers, lemon juice, salt, paprika, tarragon and parsley in blender for 3 minutes.
  2. Add to 1/2 cup sour cream. Mix well; refrigerate for 20 minutes or until chilled.
  3. Place lump crab meat in four cocktail dishes and chill until ready to serve, then drizzle dressing over crab dishes.