Ingredients:

  • 1 lb canned crab meat (Lump or Backfin preferred)
  • 1/2 cup cold whole milk
  • 2 stalks celery, very finely minced
  • 1/4 cup high-quality mayonnaise
  • 1 tbsp extra-virgin olive oil
  • 1 large lemon, zested and juiced
  • 3 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh chives, minced
  • 1 tsp fresh dill, minced
  • 1/2 tsp sea salt
  • 1/4 tsp freshly cracked black pepper

Instructions:

  1. Drain the canned crab meat thoroughly using a fine-mesh strainer. Place the meat in a small bowl and cover with cold milk for 5 minutes to neutralize metallic flavors. Drain again and pat gently with a paper towel.
  2. In a main mixing bowl, combine the mayonnaise, olive oil, lemon zest, and lemon juice. Whisk until the mixture is creamy and fully emulsified.
  3. Add the sea salt, black pepper, parsley, chives, and dill to the dressing, stirring until the mixture is vibrant and well-distributed.
  4. Stir the finely minced celery into the dressing first to ensure even distribution of texture.
  5. Gently fold the refreshed crab meat into the herb-lemon emulsion using a silicone spatula, being careful not to break up the lumps.