Paige Hogge of Buster’s Seafood demonstrated this dish at our chef’s tent on June 20, 2009.

Steps

1. Mix all ingredients together.
2. If serving as a meal, serve on a bed of lettuce with boiled eggs, fresh cucumber, tomato slices, avocado slice and crackers.
3. If serving as an appetizer, place Crab Salad on a Ritz Cracker, dust with little Old Bay, add a slice of cherry tomato and parsley on top. Serve on a good looking platter. (Be sure to do this at the last minute so crackers do not become soggy).