Easiest Crab Salad

• 12 ounces cooked lump crabmeat, preferably Dungeness crab, rinsed and drained (about 2 cups)
• 2 green onions (white and green parts), thinly sliced
• 1/4 red bell pepper, diced
• 1/2 stalk celery, diced
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon grated lemon zest
• 1 tablespoon freshly squeezed lemon juice
• 1 1/2 teaspoons grated fresh horseradish or store-bought creamy prepared horseradish
• 1/4 teaspoon Tabasco or other hot sauce
• 1 tablespoon chopped fresh dill
• 2 tablespoons chopped fresh basil
• Pinch of celery seed
• 1/4 teaspoon Old Bay Seasoning

1. Put the crabmeat in a large bowl and pick through it with your hands, removing any pieces of shell.
2. Add the green onions, bell pepper, celery, olive oil, lemon zest, lemon juice, horseradish, hot sauce, dill, basil, celery seed, and Old Bay.
3. Refrigerate until ready to serve.
4. The crab salad can be stored in the refrigerator for up to 2 days, covered.

lump crabmeat, green onions, red bell pepper, celery, extravirgin olive oil, lemon zest, freshly squeezed lemon juice, horseradish, hot sauce, dill, fresh basil, celery, bay seasoning

Taken from www.epicurious.com/recipes/food/views/easiest-crab-salad-387730 (may not work)