Robinson Cove Crab Salad

• 12 ounces fresh crabmeat, picked over
• 3/4 cup regular or reduced-fat mayonnaise
• 1/4 cup snipped chives (see note)
• 3 tablespoons lemon juice
• 2 tablespoons prepared horseradish
• Salt and freshly ground black pepper
• Assorted delicate crackers or small slices of bread

1. In a medium-sized bowl, combine the crabmeat with the mayonnaise, chives, lemon juice, and horseradish.
2. Mix well with a large fork to break up any larger chunks of crabmeat.
3. Season with salt and pepper to taste.
4. Refrigerate for up to 6 hours.
5. Serve in a bowl surrounded by crackers.

fresh crabmeat, regular, chives, lemon juice, horseradish, salt, delicate crackers

Taken from www.cookstr.com/recipes/robinson-cove-crab-salad (may not work)