Ingredients:

  • 1 pound (450g) fresh lump crab meat (or imitation crab)
  • 1 cup (150g) diced celery
  • 1/2 cup (75g) diced red bell pepper
  • 1/4 cup (30g) finely chopped red onion
  • 2 tablespoons (30ml) fresh lemon juice
  • 1/2 cup (120ml) mayonnaise
  • 1/4 cup (60ml) sour cream
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Salt and black pepper to taste

Instructions:

  1. Gently check the crab meat for any shell fragments and set aside in a large mixing bowl.
  2. Dice the celery, red bell pepper, and red onion, and add to the bowl with crab.
  3. In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, Worcestershire sauce, lemon juice, salt, and pepper until smooth.
  4. Pour the dressing over the crab and vegetable mixture. Gently fold to combine, ensuring the crab is coated without breaking it apart.
  5. Cover the salad with plastic wrap and refrigerate for at least 15 minutes to allow flavors to meld.
  6. Serve chilled as is, or on a bed of greens, garnish with additional lemon wedges if desired.