Ingredients:

  • 1 lb lump crab meat, drained and picked for shells
  • 2 stalks celery, finely diced
  • 2 tbsp red onion, minced
  • 1 tbsp fresh dill, chopped
  • 1/3 cup light mayonnaise or plain Greek yogurt
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp Old Bay seasoning
  • 1/4 tsp salt
  • 1/8 tsp cracked black pepper

Instructions:

  1. In a small bowl, combine the light mayonnaise (or Greek yogurt), lemon juice, lemon zest, Old Bay, salt, and pepper. Whisk vigorously until the mixture is smooth and fully emulsified.
  2. Add the diced celery, minced red onion, and fresh dill to a large mixing bowl and toss together.
  3. Gently add the drained lump crab meat to the bowl. Using a silicone spatula, fold the dressing into the crab using a slow 'under-and-over' motion until the meat is coated but the lumps remain whole.
  4. Taste and adjust flavor: add an extra teaspoon of mayo if too sharp, or a squeeze more lemon juice for additional brightness.