Ingredients

1 pound Yellow Finn potatoes
2 tablespoons fresh lemon juice
2/3 cup mayonnaise
1/4 cup finely chopped dill pickle
2 tablespoons finely chopped sweet onion (such as vidalia onions)
1 teaspoon tabasco
1/4 cup chopped fresh dill
Kernels from 2 medium ears yellow or white corn, cooked (about 1 cup)
1/2 lb. shrimp, peeled, deveined, cooked, and chopped (about 1 cup)
6 oz. backfin crabmeat (about 1 cup)
Salt and freshly ground black pepper to taste

Description

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