Ingredients:

  • lb (about 450g) Fresh or Canned Crab Meat (well-drained)
  • medium Celery Stalks (finely diced)
  • /4 cup (60 ml) Red Onion or Shallot (very finely minced)
  • Tablespoons (30 ml) Fresh Chives (finely snipped)
  • Tablespoons (30 ml) Fresh Flat-leaf Parsley (roughly chopped)
  • /2 cup (120 ml) Good Quality Full-fat Mayonnaise
  • teaspoon Dijon Mustard
  • Tablespoons Fresh Lemon Juice
  • /2 teaspoon Lemon Zest
  • /2 teaspoon Worcestershire Sauce
  • /2 teaspoon Flaky Sea Salt (or to taste)
  • Freshly Ground Black Pepper (to taste)
  • /4 teaspoon Tabasco or Sriracha (optional)

Instructions:

  1. Prepare the Crab: If using canned or frozen crab, ensure it is completely thawed and thoroughly patted dry using paper towels. Gently flake the meat into the large mixing bowl, removing any stray shell fragments.
  2. Prep the Aromatics & Herbs: Finely dice the celery and red onion/shallot. Snip the chives and roughly chop the parsley. Add all prepared vegetables and herbs to the bowl with the crab.
  3. Whisk the Dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, fresh lemon juice, lemon zest, Worcestershire sauce, and optional hot sauce until smooth and emulsified.
  4. Season the Dressing: Season the dressing generously with salt and black pepper. Taste it now to adjust the flavour profile before mixing with the crab.
  5. Combine Gently: Pour the dressing over the crab mixture. Using a rubber spatula, gently fold the ingredients together. Avoid over-mixing to prevent breaking down the crab meat lumps.
  6. Taste and Chill (Crucial Step): Taste the finished salad and adjust salt, pepper, or lemon juice as needed. Cover the bowl and chill in the refrigerator for at least 15 minutes to allow the flavours to marry.
  7. Serve: Serve cold, spread thickly on toasted brioche, stuffed into avocados, or piled onto cucumber rounds.