Ensalada de cangrejo de Chesapeake con aliño cremoso de mayonesa y limón

Ingredientes

• 1 lb Jumbo Lump Blue Crab Meat, picked over for shells
• 1 large stalk Celery, finely diced
• 2 tbsp Fresh Chives, finely chopped
• 1/2 cup Mayonnaise (good quality, like Duke's)
• 1 tbsp Fresh Lemon Juice
• 1 tsp Dijon Mustard
• 1/2 tsp Old Bay Seasoning
• 1/4 tsp Worcestershire Sauce
• 1/4 tsp Kosher Salt
• 1/4 tsp Freshly Ground Black Pepper

Preparación

1. 1

   Gently place the crab meat in a medium bowl and carefully pick through for any bits of shell, trying not to break up the lumps.

2. 2

   In a separate small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, Old Bay, Worcestershire sauce, salt, and pepper until smooth.

3. 3

   Pour about three-quarters of the dressing over the crab meat. Add the diced celery and chives.

4. 4

   Using a rubber spatula, gently fold everything together until the crab is just coated. Be careful not to stir or break up the lumps.

5. 5

   If needed, add the remaining dressing and fold again. The salad should be lightly coated, not swimming in dressing.

6. 6

   Cover the bowl and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.

7. 7

   Give the salad one last gentle fold before serving cold on crackers, in a sandwich, or on a bed of lettuce.