Ingredients:

  • 1 pound (454g) jumbo lump crab meat, picked over for shells
  • ½ cup (113g) mayonnaise (Hellmann's/Best Foods recommended), preferably full-fat
  • 2 tablespoons (30ml) lemon juice, fresh
  • 2 tablespoons (30ml) finely chopped celery
  • 2 tablespoons (30ml) finely chopped red onion
  • 2 tablespoons (30ml) finely chopped fresh parsley
  • 1-2 hard-boiled eggs, peeled and diced (optional)
  • 1-2 tablespoons Old Bay seasoning, to taste
  • ¼ teaspoon black pepper, freshly ground
  • Pinch of cayenne pepper (optional, for extra heat)
  • Salt to taste (careful, Old Bay is salty)

Instructions:

  1. In a medium bowl, gently combine the mayonnaise, lemon juice, celery, red onion, parsley, Old Bay seasoning, black pepper, and cayenne pepper (if using).
  2. Gently fold in the crab meat into the mayonnaise mixture. Be careful not to break up the lumps of crab.
  3. If using, gently fold in the diced hard-boiled eggs.
  4. Taste the salad and adjust seasoning with salt and additional Old Bay, if needed.
  5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Serve chilled.