Ingredients:

  • 1 pound (450 grams) Fresh, high-quality Crab Meat (a mix of lump and claw)
  • 1/2 cup (120 ml) Full-fat Mayonnaise
  • 1 teaspoon (5 ml) Dijon Mustard
  • 2 tablespoons (30 ml) Fresh Lemon Juice
  • Zest of 1 medium lemon Fresh Lemon Zest
  • 2 medium stalks (75 grams) Celery Stalks (very finely diced)
  • 1 small (30 grams) Shallot (very finely minced)
  • 2 tablespoons (15 grams) Fresh Chives (thinly sliced)
  • 1 tablespoon (7 grams) Fresh Dill (roughly chopped)
  • 1/2 teaspoon Kosher Salt (or to taste)
  • 1/4 teaspoon Freshly Ground Black Pepper (or to taste)
  • Pinch of Cayenne Pepper (optional)

Instructions:

  1. Drain the Crab: Place the crab meat into a fine-mesh sieve over a bowl and allow it to drain for at least 5 minutes to remove excess moisture. Gently inspect the crab meat for any small shell fragments or cartilage.
  2. Assemble the Dressing: In the mixing bowl, whisk together the mayonnaise, Dijon mustard, fresh lemon juice, and lemon zest until completely smooth and creamy.
  3. Season the Base: Season the dressing with the kosher salt, black pepper, and the pinch of cayenne (if using). Taste and adjust the seasoning now—it needs to be punchy, as the crab will dilute the intensity slightly.
  4. Mix the Salad Components: Incorporate the finely diced celery, minced shallot, chives, and dill into the prepared dressing. Stir until everything is evenly coated.
  5. Introduce the Crab: Gently place the drained crab meat into the bowl.
  6. Fold Gently: Using a rubber spatula, gently fold the crab meat into the dressing mixture. Use a deliberate, light motion, turning the mixture over only enough to coat the crab. The goal is to keep the lumps of crab as intact as possible. Do not stir vigorously.
  7. Chill: Cover the bowl tightly with cling film and refrigerate for a minimum of 30 minutes (up to 2 hours). This allows the flavours to marry beautifully and firms up the texture.
  8. Final Check and Serve: Just before serving, taste the chilled salad again. If necessary, add a tiny squeeze more lemon juice or a sprinkle more salt. Serve immediately, perhaps on buttered brioche or crispy lettuce.