Ingredients:

  • 1 lb crab meat (lump or high-quality imitation)
  • 1 cup celery, finely diced
  • 0.25 cup red onion, minced
  • 0.5 cup avocado oil mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 2 tbsp fresh dill, chopped
  • 0.5 tsp Old Bay Seasoning
  • 0.125 tsp sea salt
  • 0.125 tsp cracked black pepper

Instructions:

  1. Dry the protein. Spread the 1 lb crab meat on a layer of paper towels. Note: Excess moisture is the primary cause of a watery salad.
  2. Prep the aromatics. Dice 1 cup celery and mince 0.25 cup red onion. until pieces are uniform and small.
  3. Whisk the base. In a small bowl, combine 0.5 cup avocado oil mayonnaise, 1 tbsp fresh lemon juice, and 1 tsp Dijon mustard. Note: Dijon acts as a stabilizer for the emulsion.
  4. Season the dressing. Stir in 2 tbsp fresh dill, 0.5 tsp Old Bay, 0.125 tsp sea salt, and 0.125 tsp cracked black pepper.
  5. Combine aromatics. Add the celery and onion to the dressing bowl and toss to coat.
  6. Add the crab. Gently place the dried crab meat on top of the vegetable mixture.
  7. The gentle fold. Using a rubber spatula, lift from the bottom and turn over. until the meat is just coated but still chunky.
  8. Final taste check. Adjust the salt or lemon if needed.
  9. Chill for depth. Cover and refrigerate for 30 minutes until the flavors have fully melded and the bowl is frosty.
  10. Plating. Serve immediately on chilled plates or inside buttery brioche rolls.