Crab SaladBest if Made with Gulf of Mexico Blue Point Crabs.

• 1 pound fresh lump crabmeat, cartilage and shell picked out
• 1 hard-boiled egg, chopped
• 2 tablespoons chopped yellow onion
• 2 tablespoons thinly sliced shallot (bulb only)
• 1 1/2 tablespoons chopped celery
• 1 1/2 tablespoons chopped dill pickle
• 2 tablespoons mayonnaise
• 1/4 teaspoon Frenchs yellow mustard
• Salt and ground black pepper to taste
• Heavy sprinkling of paprika, to garnish

1. In a large bowl, combine the crabmeat, egg, onion, shallot, celery, and pickle.
2. Mix together the mayonnaise and mustard in a small bowl.
3. Add the mixture to the crab and toss to coat.
4. Salt and pepper to taste and garnish with paprika.

lump crabmeat, egg, yellow onion, shallot, celery, dill pickle, mayonnaise, yellow mustard, salt, paprika

Taken from www.epicurious.com/recipes/food/views/crab-salad-best-if-made-with-gulf-of-mexico-blue-point-crabs-391427 (may not work)