Surf & Terp Crab Salad 🌊🌿🦀Surf & Terp

Total Time: 20 mins Yield: 4 servings

🛒Ingredients

Crab Salad

• 1 lb lump crab meat (fresh or imitation if preferred)

• 2 celery stalks, finely diced

• 2 green onions, thinly sliced

• ¼ cup red bell pepper, finely diced

• ⅓ cup mayonnaise

• 2 tbsp sour cream or plain Greek yogurt

• 1 tsp Dijon mustard

• 1 tbsp fresh lemon juice

• 1 tsp Old Bay seasoning

• ½ tsp garlic powder

• Salt and black pepper to taste

• 1 tbsp fresh parsley, chopped

Infused Lemon Mayo

• 1 tbsp mayonnaise

• Desired dose of activated RSO or distillate

• ½ tsp lemon juice

How to Infuse It

Step 1: Make the Infused Mayo

1. Place 1 tbsp mayo in a small bowl.

2. Add your measured RSO or distillate.

3. Stir in ½ tsp lemon juice.

4. Mix thoroughly until completely smooth and evenly blended.

Tip:
If using RSO or distillate and it is thick, warm the syringe in a sealed bag under warm water for 1–2 minutes to make mixing easier.

Instructions

Step 2: Build the Crab Salad

1. In a large bowl combine:

   • Crab meat

   • Celery

   • Green onion

   • Bell pepper

   • Parsley

2. In a separate bowl whisk together:

   • Remaining mayo

   • Sour cream or yogurt

   • Dijon

   • Lemon juice

   • Old Bay

   • Garlic powder

   • Salt and pepper

3. Fold the infused mayo into the dressing until evenly incorporated.

4. Pour dressing over crab mixture and gently fold together to avoid breaking up the crab.

5. Chill for 10–15 minutes before serving.

Serving Ideas

• Stuffed into buttery croissants

• On toasted sourdough

• With crackers or cucumber slices

• Wrapped in lettuce cups for a lighter bite