simple crab salad

prep time: 5 minutes • yield: 2 servings

1/3 cup mayonnaise, homemade ( see here ) or store-bought (or Egg-Free Keto Mayo, see here , for egg-free)

1 teaspoon lemon juice

½ teaspoon Dijon mustard

1 teaspoon minced fresh tarragon leaves

½ teaspoon fine sea salt

2 (6-ounce) cans lump crabmeat, drained

½ cup diced celery

¼ cup diced red onions

for serving:

1 cup coarsely chopped romaine lettuce

Fresh ground black pepper (optional)

1. Place the mayo, lemon juice, mustard, tarragon, and salt in a bowl. Stir well to combine. Add the crabmeat, celery, and onions. Gently fold the ingredients together until well combined.

2. If not using right away, cover the crab salad and store in the fridge for up to 4 days. Do not dress the lettuce with the crab salad until serving.

3. Just before serving, place the crab salad on a bed of romaine lettuce and sprinkle with fresh ground pepper, if desired.