Ingredients:

  • 1 lb crab meat (lump crab or high-quality surimi)
  • 1 tsp Old Bay seasoning
  • 1/2 cup finely diced celery (65g)
  • 2 tbsp minced red onion (20g)
  • 1 tbsp chopped fresh chives or dill
  • 1/2 cup high-quality mayonnaise (115g)
  • 1 tbsp freshly squeezed lemon juice
  • 1 tsp Dijon mustard
  • 1/4 tsp cracked black pepper

Instructions:

  1. Place the 1 lb crab meat in a fine mesh strainer over a bowl. Note: This removes excess brine that would otherwise thin out your dressing.
  2. Gently run your fingers through the crab until you feel no sharp shell fragments.
  3. Dice the 1/2 cup celery and 2 tbsp red onion into uniform, tiny pieces.
  4. In your chilled bowl, combine 1/2 cup mayo, 1 tbsp lemon juice, 1 tsp Dijon, and 1 tsp Old Bay.
  5. Stir briskly until the mixture looks glossy and pale orange.
  6. Fold in the celery, red onion, and 1 tbsp of chives or dill.
  7. Drop the crab meat into the center of the dressing bowl.
  8. Use a spatula to lift the dressing from the bottom and flip it over the top until every crevice of the crab is coated.
  9. Sprinkle in 1/4 tsp cracked black pepper and give it one last gentle turn.
  10. Let the salad sit in the fridge for 20 minutes until the flavors have melded and the texture is firm.