Crab salad

Indulge in a delectable crab salad bursting with fresh flavors of succulent crab meat, crisp vegetables, zesty dressing, and a hint of citrus. Perfect for a light and refreshing meal.

Ingredients:

• 450g jumbo lump crabmeat, picked over to remove any shell or cartilage
• 1 stalk celery, peeled, and cut into 1/8-inch dice
• 4 teaspoons finely sliced fresh chives
• 1 teaspoon minced fresh tarragon leaves
• 1/3 cup prepared mayonnaise
• 3 tablespoons sour cream
• 1 teaspoon freshly squeezed lemon juice
• 1/2 teaspoon Dijon mustard
• Kosher salt and freshly ground pepper

Instructions:

1. Combine the crabmeat, celery, chives, and tarragon in a medium bowl by gently mixing them together. 
2. Mix the mayonnaise, sour cream, lemon juice, and mustard in a small bowl. Pour the dressing over the crabmeat mixture and mix until evenly coated. Season with salt and pepper as desired. If not serving immediately, store in the refrigerator until ready to be served. 
3. Enjoy the dish either on toasted rolls or a bed of lettuce.

Summary:

• Calories: 1010 kcal
• Fat: 70 g
• Protein: 84 g
• Carbs: 8 g
• Potassium: 1637 mg
• Magnesium: 194 mg