Ingredients:

  • 1 lb lump crab meat, drained and picked for shells
  • 1/2 cup celery, finely diced and patted dry
  • 1/2 cup mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp red onion, minced finely

Instructions:

  1. In a small bowl, combine the mayonnaise, lemon juice, Dijon mustard, smoked paprika, salt, and pepper. Whisk until the mixture is smooth and a pale, uniform yellow.
  2. Add the diced celery and minced red onion to a large mixing bowl. Pour the dressing over the vegetables and toss gently to coat.
  3. Add the drained crab meat to the bowl. Using a rubber spatula, gently fold the meat into the dressing until evenly coated, taking care not to break the lumps.
  4. Transfer the salad to an airtight container and refrigerate for at least 1 hour to allow flavors to develop and the dressing to set.