Ingredients:

  • 1 lb lump crab meat, drained and patted dry
  • 1/2 cup celery, finely diced
  • 1/4 cup red bell pepper, finely diced
  • 2 tbsp red onion, minced
  • 1/3 cup mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp Dijon mustard
  • 1 tbsp fresh dill, minced
  • 1/4 tsp salt
  • 1/8 tsp white pepper

Instructions:

  1. Finely chop the celery, red bell pepper, and red onion into uniform, small cubes. Place these in a chilled stainless steel bowl and set aside.
  2. In a separate small bowl, whisk together the mayonnaise, lemon juice, lemon zest, Dijon mustard, dill, salt, and white pepper until the mixture is velvety.
  3. Add the drained crab meat to the bowl of diced vegetables.
  4. Pour the zesty dressing over the crab and vegetables. Using a silicone spatula, gently fold the mixture from the bottom up until just coated; do not stir.
  5. Cover the bowl and refrigerate for 30 minutes to allow flavors to meld and the bind to set.