Ingredients:

  • 1 lb (450 g) Fresh Lump Crab Meat
  • 3 Tablespoons (45 ml) Good Quality Mayonnaise
  • 2 Tablespoons (30 ml) Crème Fraîche or Full-Fat Greek Yogurt
  • 1 teaspoon (5 ml) Finely grated Lemon Zest
  • 1 Tablespoon (15 ml) Fresh Lemon Juice
  • 1 stalk (approx. 50 g) Celery, finely diced
  • 1 medium (approx. 30 g) Shallot, finely minced
  • 1 teaspoon (5 ml) Dijon Mustard
  • 2 Tablespoons (30 ml) Fresh Chives, thinly sliced
  • 1 Tablespoon (15 ml) Fresh Dill, chopped
  • 1 Tablespoon (15 ml) Flat-Leaf Parsley, chopped
  • Kosher Salt or Sea Salt, to taste
  • Freshly Ground Black Pepper, to taste

Instructions:

  1. Prepare the Aromatics and Crab: Finely dice the celery and shallot. Mince all fresh herbs (chives, dill, parsley). Gently spread the crab meat onto a clean surface and visually inspect it, carefully removing any residual shell fragments or cartilage.
  2. Whisk the Dressing: In a large mixing bowl, whisk together the mayonnaise, crème fraîche (or yogurt), Dijon mustard, lemon zest, and lemon juice until completely smooth and emulsified.
  3. Season the Dressing: Season the dressing generously with salt and pepper. Taste and ensure the dressing mixture is sufficiently flavorful before adding the seafood.
  4. Assemble the Salad: Add the diced celery, minced shallot, and all chopped fresh herbs to the prepared dressing. Stir to combine thoroughly. Add the inspected crab meat to the bowl.
  5. Fold Gently: Using a rubber spatula, gently FOLD the crab into the dressing mixture using slow, upward motions. Do not stir vigorously; the crab should remain in distinct lumps and should be just coated, not saturated.
  6. Chill and Serve: Cover the bowl tightly and refrigerate for a minimum of 30 minutes. Before serving, give the salad one final, very gentle stir. Taste again and adjust the seasoning (salt and pepper) if necessary.