Ingredients:

  • 1 pound (450g) cooked crab meat, picked over for shells (lump or claw meat, or a mix)
  • 1/4 cup (30g) finely diced celery
  • 1/4 cup (30g) finely diced red onion
  • 2 tablespoons (30ml) fresh lemon juice
  • 1/4 cup (60ml) mayonnaise (full-fat for best flavour, Duke's or Hellmann's recommended)
  • 1 tablespoon (15ml) Dijon mustard
  • 1 tablespoon (15ml) chopped fresh parsley
  • 1/4 teaspoon (1.5ml) freshly ground black pepper
  • Pinch of sea salt (or to taste)
  • Optional: 1 tablespoon (15ml) Old Bay seasoning

Instructions:

  1. Finely dice the celery and red onion.
  2. In a mixing bowl, whisk together the lemon juice, mayonnaise, Dijon mustard, parsley, black pepper, and salt (and Old Bay seasoning, if using).
  3. Gently fold the crab meat, celery, and red onion into the dressing. Be careful not to overmix.
  4. Cover the bowl with cling film and refrigerate for at least 30 minutes to allow the flavors to meld.
  5. Serve the crab salad on lettuce leaves, with avocado slices, crackers, or baguette slices.