Ingredients:
- lb (about 450g) high-quality lump crab meat
- medium celery ribs, finely diced
- large shallot, very finely minced
- /4 cup packed fresh parsley, finely chopped
- tablespoons fresh chives, finely snipped
- /2 cup full-fat mayonnaise
- tablespoon Dijon mustard
- tablespoons fresh lemon juice
- teaspoon lemon zest
- teaspoon Worcestershire sauce
- /2 teaspoon Old Bay Seasoning
- /4 teaspoon freshly ground black pepper
- Fine Sea Salt, to taste
Instructions:
- Gently drain the crab meat if packed in liquid. Using your fingers, carefully pick through the meat, ensuring no shell fragments remain. Place the picked crab into the large mixing bowl.
- Finely dice the celery and mince the shallot. Chop the parsley and snip the chives. Add all prepared aromatics and herbs to the bowl with the crab.
- In a separate small bowl, vigorously whisk together the mayonnaise, Dijon mustard, lemon juice, lemon zest, Worcestershire sauce, Old Bay seasoning, and black pepper until smooth and homogenous.
- Pour the dressing mixture over the crab and vegetable mixture. Using a rubber spatula, gently fold the ingredients together, taking care not to break up the lumps of crab meat.
- Taste the salad and adjust seasoning with salt and potentially extra lemon juice or Old Bay. Cover the bowl tightly and refrigerate for a minimum of 30 minutes to allow flavours to meld.
- Before serving, gently fluff the salad with a fork. Serve chilled on crisp lettuce cups, toasted brioche rolls, or alongside crunchy cucumber rounds.