Ingredients:

  • 1 pound (454g) cooked crab meat, fresh or pasteurized
  • 2 large eggs, hard-boiled and chopped
  • 1/4 cup (30g) celery, finely diced
  • 1/4 cup (30g) red onion, finely diced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon fresh dill, chopped
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice, freshly squeezed
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon Worcestershire sauce
  • Pinch of cayenne pepper (optional)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Hard-boil the eggs, cool completely, peel, and chop.
  2. Dice the celery and red onion. Chop the parsley, chives, and dill.
  3. In a mixing bowl, gently combine the crab meat, chopped eggs, celery, red onion, parsley, chives, and dill.
  4. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, lemon zest, Worcestershire sauce, and cayenne pepper (if using).
  5. Gently fold the dressing into the crab mixture until just combined. Be careful not to overmix.
  6. Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  7. Serve chilled, garnished with lemon wedges and parsley sprigs, if desired.