Ingredients:

  • 1 lb (450 g) high-quality Lump Crab Meat, picked clean and thoroughly drained
  • 1/3 cup (80 ml) full-fat Mayonnaise
  • 2 Tbsp (30 ml) Crème Fraîche or Full-fat Greek Yogurt
  • 1 Tbsp (15 ml) Fresh Lemon Juice
  • 1 tsp (5 ml) Dijon Mustard
  • 1 stalk Celery, very finely diced
  • 2 Tbsp Red Onion or Shallot, very finely minced
  • 1 tsp (5 ml) Old Bay Seasoning
  • 1/4 tsp (1 g) Fine Sea Salt (or to taste)
  • 1/4 tsp (1 g) Freshly Ground Black Pepper
  • 2 Tbsp Fresh Chives, finely snipped
  • 1 Tbsp Fresh Dill, chopped (optional)

Instructions:

  1. Prep the Aromatics and Crab: Place the lump crab meat in a fine-mesh sieve to drain excess liquid thoroughly. Finely dice the celery and mince the red onion or shallot. Mince the fresh chives and chop the dill.
  2. Whisk the Dressing: In a medium mixing bowl, whisk together the mayonnaise, crème fraîche (or yogurt), lemon juice, and Dijon mustard until the mixture is perfectly smooth.
  3. Add Flavour: Stir the Old Bay seasoning, salt, pepper, diced celery, and minced onion/shallot into the dressing base. Taste and adjust seasoning if needed.
  4. Combine and Fold: Gently place the drained crab meat and the fresh herbs on top of the dressing mixture. Using a rubber spatula, carefully fold the ingredients together until the crab is just coated. Avoid stirring vigorously to preserve the lumps of crab meat.
  5. Chill and Serve: Transfer the crab salad to an airtight container and chill in the refrigerator for a minimum of 30 minutes. This allows the flavors to fully meld. Before serving, taste and add a final squeeze of lemon if needed for brightness.