Ingredients:

  • 1 lb Jumbo Lump Crab Meat
  • 1 tsp Old Bay Seasoning
  • 1/2 cup Mayonnaise
  • 1 tbsp Freshly squeezed Lemon Juice
  • 1 tsp Dijon Mustard
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Smoked Paprika
  • Sea Salt and Freshly Cracked Black Pepper to taste
  • 1/2 cup Celery, finely diced
  • 2 tbsp Fresh Chives, minced
  • 1 tbsp Fresh dill, chopped
  • 1 small Shallot, minced

Instructions:

  1. In a large chilled mixing bowl, combine the mayonnaise, lemon juice, Dijon mustard, garlic powder, and smoked paprika. Whisk vigorously until the emulsion is uniform and pale orange.
  2. Stir the finely diced celery, minced shallots, chives, and dill into the dressing base. Ensure the aromatics are fully coated to allow their natural oils to permeate the dressing.
  3. Drain the crab meat thoroughly and inspect for shell fragments. Add the crab to the bowl and use a silicone spatula to gently fold the dressing over the meat using an 'under-and-over' motion to preserve the large lumps.
  4. Transfer the salad to the refrigerator for 30 minutes. This rest period allows the lemon acidity to mellow the shallots and the Old Bay seasoning to fully infuse the crab.