East Hampton Crab Salad


  • 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

Makes 4 appetizer servings or 4 sandwiches


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.