Ingredients
Equipment
Method
- Gently place the lump crab meat into a medium-sized mixing bowl. Carefully go through the crab meat with your fingers, ensuring that all shell fragments or cartilage are removed. This step is crucial for a pleasant eating experience. If you prefer smaller pieces, you can gently flake the larger lumps, but aim to keep some texture intact.1 pound lump crab meat
- In a separate small bowl, whisk together the mayonnaise, fresh lemon juice, finely chopped chives, finely chopped parsley, Dijon mustard, celery salt, and black pepper. Ensure these ingredients are thoroughly combined to create a cohesive and flavorful dressing. If you're adding the optional celery and red onion, mince them very finely at this stage.1/2 cup mayonnaise, 2 tablespoons fresh lemon juice, 1 tablespoon finely chopped fresh chives, 1 tablespoon finely chopped fresh parsley, 1 teaspoon Dijon mustard, 1/2 teaspoon celery salt, 1/4 teaspoon black pepper, 1/4 cup finely diced celery, 1/4 cup finely diced red onion
- Carefully add the prepared crab meat to the bowl containing the dressing. If using, gently fold in the finely diced celery and red onion. Use a rubber spatula or a spoon to very gently fold everything together. The key here is to be delicate to avoid breaking up the lump crab meat too much, thereby preserving its beautiful texture. Mix until the crab meat is evenly coated with the dressing.1 pound lump crab meat, 1/4 cup finely diced celery, 1/4 cup finely diced red onion
- Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes. This resting period allows the flavors to meld beautifully, enhancing the overall taste of the Ultimate Crab Salad. Serve chilled.
Notes
This crab salad is best enjoyed cold. Freezing is not recommended as it can alter the texture. Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.
