Ingredients:

  • 1 lb lump crab meat
  • 0.5 cup celery, finely diced
  • 0.25 cup red onion, minced and rinsed
  • 2 tbsp fresh chives, snipped
  • 1 tbsp fresh dill, finely chopped
  • 0.25 cup avocado oil mayonnaise
  • 2 tbsp plain Greek yogurt
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest, finely microplaned
  • 0.5 tsp Dijon mustard
  • 0.25 tsp Old Bay seasoning
  • 0.125 tsp sea salt
  • 0.125 tsp cracked black pepper

Instructions:

  1. Drain the crab. Remove the 1 lb lump crab meat from the packaging and place it in a fine mesh strainer. Note: Let it sit for 2 minutes to ensure no excess canning liquid thins your dressing.
  2. Rinse the onions. Place the 0.25 cup minced red onion in a small bowl of cold water for 5 minutes. Note: This blooming process removes the sulfurous bite that often lingers.
  3. Whisk the base. In a separate small bowl, combine 0.25 cup mayo, 2 tbsp Greek yogurt, 1 tbsp lemon juice, 1 tsp zest, and 0.5 tsp Dijon mustard.
  4. Season the dressing. Stir in 0.25 tsp Old Bay, 0.125 tsp sea salt, and 0.125 tsp black pepper until the sauce is silky and uniform.
  5. Prep the aromatics. Finely snip 2 tbsp chives and chop 1 tbsp fresh dill.
  6. Combine the textures. Add the drained crab, 0.5 cup diced celery, and rinsed onions into a large mixing bowl.
  7. Fold the salad. Pour the dressing over the crab mixture and use a spatula to fold gently until every flake is glistening but not swimming.
  8. Chill the dish. Cover and refrigerate for at least 30 minutes until the flavors have melded and the salad is cold.