Ingredients:

  • 12 oz (340 g) cooked lump crab meat, picked free of shells (or 12 oz canned lump crab, well drained)
  • 1/2 cup (120 g) mayonnaise (use regular or light per preference)
  • 1/4 cup (60 g) plain Greek yogurt (or sour cream; optional — reduces mayo)
  • 2 tbsp (30 ml) freshly squeezed lemon juice (about 1 medium lemon)
  • 1 tsp (5 ml) Dijon mustard
  • 1/2 tsp (1 g) lemon zest (from 1 small lemon)
  • 2 tbsp (30 g) finely diced celery
  • 2 tbsp (20 g) finely diced red onion or shallot
  • 1 tbsp (15 g) drained capers, chopped (optional)
  • 2 tbsp (8 g) fresh dill, chopped (or 1 tbsp dried dill)
  • 1/4 tsp (1.5 g) Old Bay or 1/4 tsp kosher salt (adjust)
  • Freshly ground black pepper, to taste (about 1/8–1/4 tsp)
  • 1 tsp (5 ml) extra-virgin olive oil (optional, for sheen)
  • Lemon wedges (for serving)
  • Fresh dill sprigs (for garnish)
  • Butter lettuce leaves, toasted bread, croissants, or crostini (for serving)

Instructions:

  1. Prepare the crab: Inspect and pick through crab meat for shell bits. Gently break large lumps into bite-size flakes, keeping some larger pieces for texture. If using canned crab, drain well and pat dry with paper towels.
  2. Make the dressing: In a small bowl or jar whisk together mayonnaise, Greek yogurt (if using), lemon juice, Dijon mustard, lemon zest, and olive oil (if using). Season with Old Bay or salt and freshly ground black pepper; taste and adjust acidity or seasoning.
  3. Prep mix-ins: Finely dice the celery and red onion or shallot. Chop the capers and fresh dill (if using).
  4. Combine: Gently fold the crab meat, diced celery, red onion, capers, and chopped dill into the dressing using a rubber spatula. Mix until evenly coated, taking care not to mash the crab — keep flakes intact. Check seasoning and add salt, pepper, or a splash more lemon if needed.
  5. Chill (recommended): Cover and refrigerate for 20–30 minutes to let flavors meld. If short on time, serve immediately. Note: if cooking fresh crab legs or whole crabs, steam for 12–15 minutes until meat is opaque before picking.
  6. Serve: Spoon onto butter lettuce cups, toasted bread, croissants, crostini or a bed of mixed greens. Garnish with lemon wedges and dill sprigs. Store leftovers in an airtight container in the refrigerator for up to 24–48 hours.