East Hampton Crab Salad
Makes 4 appetizer servings or 4 sandwiches
1 pound jumbo lump crab meat, picked over for cartilage
1/4 cup finely diced red onion
1/4 cup sliced scallions (white and green parts)
2 teaspoons chopped fresh tarragon
1/2 teaspoon finely chopped fresh mint
1 teaspoon grated lemon zest
1/4 cup fresh mayonnaise, or good-quality prepared mayonnaise
3 teaspoons Dijon mustard
1/2 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.