Ingredients:

  • 1 pound (454g) cooked crab meat, fresh or pasteurized, picked over for shells (Use lump crab meat for best flavor and texture)
  • 1/2 cup (113g) mayonnaise (Use full-fat mayonnaise for richness, or light mayonnaise for a lower-calorie option)
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1 tablespoon (15ml) Dijon mustard
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1/4 teaspoon (1g) black pepper, freshly ground
  • 1/4 teaspoon (1g) paprika
  • Pinch of cayenne pepper (optional, for a touch of heat)
  • 1/4 teaspoon salt
  • 1/4 cup (30g) celery, finely diced
  • 1/4 cup (30g) red onion, finely diced (soaked in cold water for 10 minutes, then drained, to reduce sharpness)
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped

Instructions:

  1. Gently flake the crab meat, ensuring no shell fragments remain. Be gentle! We want those lovely lumps intact.
  2. In a mixing bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, black pepper, paprika, cayenne pepper (if using) and salt until smooth.
  3. Gently fold in the celery, red onion, dill, and parsley into the dressing.
  4. Carefully fold in the crab meat, being mindful not to overmix. We're aiming for a light and airy mix, not a crab-flavored mush!
  5. Cover the bowl with cling film and refrigerate for at least 30 minutes to allow the flavors to meld.