1 lb (16 ounces) lump crab meat, picked over for shells
3/4 cup high-quality mayonnaise (like Duke's or Hellmann's)
2 ribs celery, finely diced (about 1/2 cup)
1/4 cup red onion, finely minced
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 tablespoon fresh dill, chopped
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1/4 teaspoon Old Bay Seasoning (optional)
Instructions
Prepare the Crab: Place the lump crab meat in a medium bowl. Gently sift through the meat with your fingertips to find and discard any hard bits of shell or cartilage, keeping the lumps as intact as possible.
Mix the Dressing: In a separate, larger mixing bowl, combine the mayonnaise, finely diced celery, minced red onion, fresh lemon juice, Dijon mustard, and chopped fresh dill. Stir until thoroughly combined.
Season the Dressing: Add the kosher salt, freshly ground black pepper, and optional Old Bay Seasoning to the dressing. Stir again and taste, adjusting seasoning if needed.
Combine Gently: Add the prepared crab meat to the bowl with the dressing. Using a rubber spatula, gently fold the crab meat into the dressing until it is just coated. Do not overmix.
Chill and Meld: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to 2 hours to allow the flavors to meld.
Final Taste and Serve: After chilling, give the crab salad one last gentle fold. Taste and make any final adjustments to seasoning. Serve cold.
Notes
For the best texture, ensure all your ingredients, especially the mixing bowl, are well-chilled before you begin.