This recipe offers a perfect application for large white lumps of crabmeat. It is best when prepared the day ahead. There are several aesthetically pleasing ways to present it.

Ingredients

6 serv.

backfin crab meat↗1 lb
picked over
red bell pepper↗1⁄4 cup
finely chopped
vidalia onion↗1⁄3 cup
finely chopped
salt and pepper
to taste
orange juice concentrate↗1 tablespoon
lemonade concentrate↗1 teaspoon
lemon, zest of↗1⁄2 teaspoon
finely grated
orange zest↗1⁄2 teaspoon
finely grated
mayonnaise↗1⁄4 cup
sour cream↗1⁄4 cup
chili sauce↗1⁄3 cup
fresh tarragon leaf1 teaspoon
chopped
chives or parsley
to garnish

Step-by-step instructions

1
Mix all ingredients (except crab) together and pour over crab.
2
Let set to blend flavors in refrigerator as time permits (for at least 1 hour; preferably for up to 24 hours).
3
Serve piled in lettuce-lined martini glasses or mounded on scallop shells (available in finer kitchen supply stores).
4
Endive or cucumber"boats" are a good substitute for these presentations.
5
Garnish with fresh chives or sprigs of parsley.

Source: food.com

Original recipe ↗

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