Ingredients:

  • 1 lb (450 g) Fresh Crab Meat (lump or claw)
  • 1/2 cup (120 ml) Full-fat Mayonnaise
  • 1 tsp (5 ml) Lemon Zest (from 1 organic lemon)
  • 1 tbsp (15 ml) Fresh Lemon Juice
  • 1 tsp (5 ml) Dijon Mustard
  • 1 large stalk Celery, very finely diced
  • 1 tbsp Shallot, very finely minced
  • 1 tbsp Fresh Chives, finely snipped
  • 1 tbsp Fresh Dill, finely chopped (optional)
  • Fine Sea Salt, to taste
  • Freshly Ground White Pepper, to taste

Instructions:

  1. Prepare and Check the Crab: Drain the crab meat thoroughly in a fine-mesh sieve. Gently spread the crab onto a plate and inspect it carefully, removing any small pieces of shell or cartilage. This step is mandatory.
  2. Make the Dressing Base: In a medium mixing bowl, whisk together the mayonnaise, lemon juice, lemon zest, and Dijon mustard until the mixture is smooth.
  3. Add Aromatics and Seasoning: Incorporate the finely diced celery, minced shallot, chives, and dill into the dressing. Season lightly with sea salt and white pepper, then taste and adjust the seasoning.
  4. Combine the Salad: Add the drained and checked crab meat to the bowl. Using a rubber spatula, gently fold the ingredients together using a lifting motion until the crab is just coated. Avoid overmixing to preserve the lumps of crab meat.
  5. Chill: Cover the bowl and refrigerate the crab meat salad for a minimum of 30 minutes. This allows the flavors to fully meld and ensures the salad is served properly chilled, enhancing the seafood flavor.
  6. Serve: Taste the completed salad one last time, adjust salt or lemon juice if necessary, and serve immediately after chilling alongside toasted bread or in lettuce cups.