Ingredients:

  • 1 pound (450g) cooked crab meat, picked over for shells
  • 1/4 cup (60ml) mayonnaise
  • 2 tablespoons (30ml) finely chopped celery
  • 2 tablespoons (30ml) finely chopped red onion
  • 1 tablespoon (15ml) fresh lemon juice
  • 1 teaspoon (5ml) Dijon mustard
  • 1/2 teaspoon (2.5ml) Old Bay seasoning
  • 1/4 teaspoon (1.25ml) freshly ground black pepper
  • Pinch of cayenne pepper (optional)
  • 2 tablespoons (30ml) chopped fresh parsley, for garnish
  • Lettuce leaves (Optional)
  • Crackers (Optional)
  • Avocado slices (Optional)
  • Lemon wedges (Optional)

Instructions:

  1. Gently pick through the crab meat, removing any bits of shell or cartilage.
  2. In a mixing bowl, combine the mayonnaise, celery, red onion, lemon juice, Dijon mustard, Old Bay seasoning, black pepper, and cayenne pepper (if using).
  3. Gently fold the crab meat into the dressing, being careful not to break up the lumps too much.
  4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
  5. Spoon the crab salad onto lettuce leaves, crackers, or avocado slices. Garnish with fresh parsley and lemon wedges.