Ingredients:

  • 12 oz lump crab meat, picked over for shells (340 g)
  • 1/2 cup celery, finely diced (about 1 large stalk; 50 g)
  • 1/4 cup red onion, finely minced (about 1/4 small onion; 40 g)
  • 2 tbsp fresh chives, chopped (optional; 6 g)
  • 2 tbsp fresh dill, chopped (or 1 tbsp dried dill) (about 6 g)
  • Freshly ground black pepper, to taste
  • Flaky sea salt, to taste (start with 1/4 tsp / 1.5 g)
  • 3 tbsp mayonnaise (preferably light or olive oil mayo) (45 g)
  • 1/4 cup plain Greek yogurt (use full-fat or 2% for creaminess) (60 g)
  • 1 tbsp fresh lemon juice (about 1/2 lemon) (15 ml)
  • 1 tsp Dijon mustard (5 ml)
  • 1 tsp extra-virgin olive oil (optional; adds gloss) (5 ml)
  • 1/2 tsp Worcestershire or a few drops of hot sauce (optional; 2.5 ml)
  • Lemon wedges, for serving
  • Mixed baby lettuces, crostini or split brioche rolls (optional)
  • Paprika or smoked paprika, a light sprinkle for color (optional)

Instructions:

  1. Prepare crab: If using fresh-cooked crab, cool and pick meat from shells; remove cartilage and shell fragments. If using packaged lump crab, gently break apart into bite-sized pieces and check for shells.
  2. Make dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon, olive oil (if using), Worcestershire or hot sauce (if using), and a pinch of salt and pepper. Taste and adjust lemon or seasoning.
  3. Combine salad: In a large bowl, add crab, diced celery, minced red onion, chives and dill. Pour dressing over ingredients.
  4. Fold gently: Use a silicone spatula or spoon to fold dressing into the crab mixture carefully so lumps of crab remain intact. Fold just until evenly coated.
  5. Season and chill: Taste for salt and pepper and balance with more lemon if needed. Cover and refrigerate for 20–30 minutes to let flavors meld (optional but recommended).
  6. Serve: Serve chilled on butter lettuce cups, crostini, split brioche, or over mixed greens. Garnish with lemon wedges and a light sprinkle of paprika for color.