Crab Salad: Light, Fresh, and Perfectly Simpl

1 lb lump crab meat (fresh or high-quality canned)

• • • ¼ cup finely diced celery (about 1-2 stalks)

    • 2 tablespoons finely diced red onion (or shallot)

• • • 2 tablespoons fresh parsley or chives, chopped

    • Optional: 1 tablespoon fresh dill, chopped

For the Dressing:

• • • ½ cup mayonnaise (full-fat for best flavor)

• • • 1 tablespoon fresh lemon juice (about half a lemon)

    • 1 teaspoon Dijon mustard

• • ½ teaspoon Worcestershire sauce

    Fish & Seafood

• • ¼ teaspoon salt (or to taste)

• • ⅛ teaspoon black pepper

• Pinch of cayenne pepper (optional, for warmth)

For Serving (Choose Your Adventure):

• Butter lettuce cups – For a light, low-carb option

• Croissants or brioche buns – For luxurious sandwiches

• Crackers or toast points – For appetizers

• Fresh avocado slices – For extra creaminess

• A sprinkle of paprika – For color

The Method: Simple, Gentle, Delicious

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