1. In a large mixing bowl, combine the mayonnaise, Dijon mustard, and lemon juice. Stir until well blended.
2. Gently fold in the crab meat, being careful not to break up the chunks too much.
3. Add the chopped celery, red onion, and dill to the bowl. Mix gently to combine.
4. Season with salt and pepper to taste.
5. Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
6. Serve chilled, garnished with additional dill if desired.
Variations & Tips
For a twist, try adding a pinch of Old Bay seasoning for a bit of spice. If you have picky eaters, you can substitute the red onion with green onions for a milder flavor. For a healthier version, swap out half of the mayonnaise with Greek yogurt. You can also add diced avocado or a handful of cherry tomatoes for extra color and flavor.
My mom used to whip up a big batch of this, and it never lasted more than a few days.
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