Step-by-Step Preparation

• First, carefully check the lump crab meat for any remaining shells and place it in a large mixing bowl. Then, wash and dice the celery and red bell pepper into small, even pieces for that satisfying crunch. Don’t forget to finely chop your fresh dill or parsley, which adds a bright herbal note. Finally, squeeze fresh lemon juice to ensure your dressing has that fresh zing.
• In a separate bowl, combine the mayonnaise, freshly squeezed lemon juice, salt, and pepper. I like to mix this until it’s smooth and creamy, adjusting the seasoning as I go to get the perfect balance of tang and creaminess.
• Next, add the diced celery, red bell pepper, and chopped herbs to the bowl with the crab meat. Pour the dressing over the ingredients and gently fold everything together. The key here is to be gentle — you want to coat all the ingredients evenly without breaking up the crab meat.