Chesapeake Crab Salad with Creamy Lemon Mayo Dressing
Ingredients
- 1 lb Jumbo Lump Blue Crab Meat, picked over for shells
- 1 large stalk Celery, finely diced
- 2 tbsp Fresh Chives, finely chopped
- 1/2 cup Mayonnaise (good quality, like Duke's)
- 1 tbsp Fresh Lemon Juice
- 1 tsp Dijon Mustard
- 1/2 tsp Old Bay Seasoning
- 1/4 tsp Worcestershire Sauce
- 1/4 tsp Kosher Salt
- 1/4 tsp Freshly Ground Black Pepper
Instructions
- Gently place the crab meat in a medium bowl and carefully pick through for any bits of shell, trying not to break up the lumps.
- In a separate small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, Old Bay, Worcestershire sauce, salt, and pepper until smooth.
- Pour about three-quarters of the dressing over the crab meat. Add the diced celery and chives.
- Using a rubber spatula, gently fold everything together until the crab is just coated. Be careful not to stir or break up the lumps.
- If needed, add the remaining dressing and fold again. The salad should be lightly coated, not swimming in dressing.
- Cover the bowl and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Give the salad one last gentle fold before serving cold on crackers, in a sandwich, or on a bed of lettuce.
Notes
The most important step is to be gentle when folding the ingredients. You want to keep those beautiful lumps of crab meat intact.