Ingredients:

  • 1 lb lump crab meat, drained and flaked
  • 2 tbsp fresh parsley, finely chopped
  • 1/2 cup celery, finely diced
  • 3 tbsp shallot, minced
  • 1 tbsp fresh dill, chopped
  • 1/2 cup mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1/4 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Instructions:

  1. Gently flake the lump crab meat with a fork, keeping some larger chunks intact, and place it in a large stainless steel mixing bowl.
  2. Add the finely diced celery and minced shallots to the bowl with the crab.
  3. In a separate small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, smoked paprika, kosher salt, and black pepper until the mixture is glossy and smooth.
  4. Pour the dressing over the crab mixture and use a rubber spatula to gently fold the ingredients together until combined, ensuring the crab flakes remain intact.
  5. Stir in the chopped fresh dill and parsley.
  6. Transfer the salad to an airtight container and refrigerate for 30 minutes to allow flavors to meld.
  7. Serve chilled, maintaining a storage temperature at or below 40°F (4°C).