- 1 pound jumbo lump crab meat, picked over for cartilage
- ¼ cup finely diced red onion
- ¼ cup sliced scallions (white and green parts)
- 2 teaspoons chopped fresh tarragon
- ½ teaspoon finely chopped fresh mint
- 1 teaspoon grated lemon zest
- ¼ cup Fresh Mayonnaise, or good-quality prepared mayonnaise
- 3 teaspoons Dijon mustard
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- In a medium bowl, combine the crab, onion, scallions, tarragon, mint, and lemon zest. In a small bowl stir together the mayonnaise and mustard. Add the mayo-mustard mixture to the crab and toss until the dressing evenly coats the salad. Season with the salt and pepper.
- Cover with plastic wrap and refrigerate until ready to serve.