Ingredients:

  • 8 oz (225g) lump crab meat, picked over for shells
  • 2 stalks celery, finely diced
  • 1/4 cup (60ml) mayonnaise
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon finely chopped fresh chives
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt (or to taste)
  • 1/8 teaspoon black pepper (or to taste)
  • Optional: Pinch of cayenne pepper

Instructions:

  1. Gently flake the crab meat, making sure to remove any stray shells.
  2. Dice the celery into small, even pieces. Finely chop the fresh chives.
  3. In a mixing bowl, combine the mayonnaise, lemon juice, Dijon mustard, salt, pepper, and cayenne pepper (if using). Whisk until smooth and creamy.
  4. Gently fold the crab meat, celery, and chives into the mayonnaise dressing. Be careful not to overmix.
  5. Cover the salad and chill in the refrigerator for at least 15 minutes.
  6. Serve chilled and enjoy!