Stone Crab Salad


1 lb. lump crabmeat
1 stalk celery cut in 1/8” slices
4 teaspoons Fresh chives
1 teaspoon Fresh minced tarragon leaves
1/3 cup prepared mayonnaise
3 tablespoons sour cream
1 teaspoon Lemon juice
½ teaspoon Dijon mustard
Salt and Pepper to taste
Boston or Bibb lettuce leaves


1. Lightly toss crabmeat, celery, chives and tarragon together.
2. Stir together mayonnaise, sour cream, lemon juice, and mustard.
3. Add dressing to the crabmeat mixture until just coated…refrigerate until ready to eat.
4. Serve on toasted rolls or on a bed of lettuce.