Ingredients
1 pound lump crabmeat, picked over for shells 1/4 cup mayonnaise 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh parsley 1 tablespoon lemon juice Salt and pepper to taste
1. In a bowl, combine the lump crabmeat, mayonnaise, chives, parsley, and lemon juice. Gently toss until the crabmeat is evenly coated.
1. In a bowl, combine the lump crabmeat, mayonnaise, chives, parsley, and lemon juice. Gently toss until the crabmeat is evenly coated.
1. In a bowl, combine the lump crabmeat, mayonnaise, chives, parsley, and lemon juice. Gently toss until the crabmeat is evenly coated.
1. In a bowl, combine the lump crabmeat, mayonnaise, chives, parsley, and lemon juice. Gently toss until the crabmeat is evenly coated.
1. In a bowl, combine the lump crabmeat, mayonnaise, chives, parsley, and lemon juice. Gently toss until the crabmeat is evenly coated.
1. In a bowl, combine the lump crabmeat, mayonnaise, chives, parsley, and lemon juice. Gently toss until the crabmeat is evenly coated.
1. In a bowl, combine the lump crabmeat, mayonnaise, chives, parsley, and lemon juice. Gently toss until the crabmeat is evenly coated.