Crab Salad
Perfect on a hot summer day!
1 pound jumbo lump crabmeat, picked over to remove any shell
1 stalk celery, peeled, and cut into 1/8-inch dice
4 teaspoons finely sliced fresh chives
1/3 cup Dukes mayonnaise
3 tablespoons sour cream
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground pepper
In a medium bowl, lightly toss the crabmeat, celery, and chives together.
In a small bowl, stir together the mayonnaise, sour cream, lemon juice, and mustard. Add the dressing to the crabmeat mixture and stir until just coated. Season with salt and pepper to taste. If not using right away refrigerate until ready to serve.
Serving suggestions: Fresh Romaine Lettuce leaves or toasted baguette
