Ingredients:

  • 1 pound (454g) lump crab meat, picked over for shells and cartilage
  • 1/4 cup (60ml) mayonnaise
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons (30ml) finely chopped fresh chives
  • 2 tablespoons (30ml) finely chopped fresh dill
  • 1 tablespoon (15ml) finely chopped fresh parsley
  • 1/4 cup (40g) finely diced celery
  • 1/4 cup (40g) finely diced red onion
  • 1 ripe avocado, diced
  • Pinch of cayenne pepper (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Gently pick through the crab meat to remove any remaining shells or cartilage.
  2. In a small bowl, whisk together the mayonnaise, lemon juice, lemon zest, chives, dill, parsley, cayenne pepper (if using), salt, and pepper.
  3. In a large bowl, gently combine the crab meat, celery, red onion, and avocado.
  4. Pour the dressing over the crab mixture and gently fold to combine.
  5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld (optional).
  6. Serve the crab salad immediately or within a few hours.