Ingredients:

  • 1 lb Good Quality Crab Meat (Lump or Flake)
  • 1/2 cup Full-fat Mayonnaise
  • 2 tablespoons Fresh Lemon Juice
  • 1 teaspoon Lemon Zest
  • 1 teaspoon Dijon Mustard
  • 1/3 cup finely diced Celery
  • 1 tablespoon very finely minced Red Onion or Shallot
  • 1/4 cup chopped Fresh Parsley (flat-leaf)
  • 1 tablespoon snipped Fresh Chives
  • 1/2 teaspoon Salt (to taste)
  • 1/4 teaspoon Freshly Ground Black Pepper
  • Optional: 1/2 teaspoon Worcestershire Sauce

Instructions:

  1. Prep the Vegetables: Finely dice the celery. Finely mince the red onion/shallot. If desired, soak the minced onion in ice water for 5 minutes, then drain thoroughly and pat dry.
  2. Make the Dressing Base: In a mixing bowl, whisk together the mayonnaise, lemon juice, lemon zest, and Dijon mustard until smooth and homogenous. Stir in the optional Worcestershire sauce.
  3. Season the Dressing: Taste the dressing base. Add salt and pepper, ensuring it is slightly brighter (more acidic) than you think it needs.
  4. Combine Wet and Dry: Gently add the prepared celery and onion to the dressing. Mix lightly to coat everything evenly.
  5. Incorporate the Crab: Add the crab meat to the bowl. Using a rubber spatula, gently fold the mixture together using a cutting/folding motion to incorporate the dressing without crushing the crab flakes.
  6. Fold in Herbs: Add the chopped parsley and chives. Fold 2-3 more times just to distribute them.
  7. Chill (Recommended): Cover the bowl and refrigerate for at least 30 minutes to allow flavours to meld.
  8. Final Check & Serve: Before serving, gently taste again and adjust seasoning if needed. Serve chilled.