Ingredients:

  • 1 lb Lump Crab Meat (fresh or pasteurised), drained well
  • 8 oz Cooked Medium Prawns/Shrimp, peeled, deveined, and roughly chopped
  • 2 Tbsp Fresh Dill, finely chopped
  • 1 Tbsp Fresh Chives, finely snipped
  • 1/4 tsp Fine Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 1/2 cup High-Quality Mayonnaise
  • 1/4 cup Crème Fraîche or Sour Cream
  • 1 tsp Dijon Mustard
  • 2 Tbsp Fresh Lemon Juice
  • 1 tsp Lemon Zest (from 1 medium lemon)
  • 1/2 tsp Garlic Powder
  • 2 medium Celery Stalks, finely diced
  • 2 Tbsp Red Onion, very finely minced
  • 1/4 cup Red Bell Pepper, very finely diced (optional)

Instructions:

  1. Prepare the Seafood: Place the crab meat in a sieve to drain any excess liquid. Gently check the crab for any shell fragments. Roughly chop the prawns into 3-4 bite-sized pieces and add them to the large mixing bowl with the crab.
  2. Prepare the Dressing Base: In a medium bowl, whisk together the mayonnaise, crème fraîche/sour cream, Dijon mustard, fresh lemon juice, and lemon zest. Stir in the garlic powder, salt, and pepper. Taste and adjust lemon juice if desired.
  3. Chop and Prepare Aromatics: Finely dice the celery, red onion, and red bell pepper (if using). Add the chopped fresh dill and chives to the large bowl with the seafood.
  4. Assemble the Salad: Pour the prepared dressing over the seafood and herbs. Add the diced celery, red onion, and bell pepper. Using a large rubber spatula, very gently fold the ingredients together until just combined. Be careful not to break up the crab lumps. Give the salad a final taste test and adjust seasoning.
  5. Chill and Serve: Cover the bowl tightly and refrigerate for a minimum of 30 minutes (up to 2 hours). This chilling allows the flavors to deepen. Serve chilled on a bed of crisp lettuce or in brioche buns.