"My creamy crab salad gets a boost of heat from Sriracha and a tangy touch from lime. It’s ready fast, leaving me more time with guests. —Patti Lavell, Islamorada, Florida..."
INGREDIENTS
•
1/3 cup mayonnaise
•
1 tablespoon minced fresh parsley or cilantro
•
3 to 4 teaspoons Sriracha Asian hot chili sauce
•
1 tablespoon lime juice
•
1/4 teaspoon salt
•
1/8 teaspoon pepper
•
2 cups lump crabmeat (about 10 ounces)
•
Sliced multigrain bread, optional
•
Lime wedges, optional