Instructions:
- Gently pick through the crab meat to ensure no shell fragments remain. Place the crab meat in a fine-mesh sieve over a bowl for 10 minutes to drain any excess liquid. Transfer the drained crab to a large mixing bowl.
- Finely dice the celery and red onion. Chop the parsley and dill. Add all chopped ingredients directly to the bowl with the crab.
- In a separate small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, and lemon zest until completely smooth and emulsified.
- Taste the dressing mixture. Add the kosher salt and pepper. Adjust mustard or lemon if necessary before combining with the main ingredients.
- Pour the dressing over the crab and vegetable mixture. Gently fold everything together using a rubber spatula, being careful to keep the lump crab pieces intact.
- Taste the finished salad. Add a pinch more salt, pepper, or a squeeze of lemon if it needs more zing.
- Cover the bowl and refrigerate for at least 15 minutes. This allows the flavours to marry beautifully before serving.
- Serve cold, piled high on sourdough bread, in lettuce cups, or as a side dish.