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

1. In a medium bowl, combine the crab, onion, scallions, tarragon, mint, and lemon zest.
2. In a small bowl stir together the mayonnaise and mustard.
3. Add the mayo-mustard mixture to the crab and toss until the dressing evenly coats the salad.
4. Season with the salt and pepper.
5. Cover with plastic wrap and refrigerate until ready to serve.

crab meat, red onion, scallions, tarragon, fresh mint, lemon zest, fresh mayonnaise, mustard, salt, freshly ground black pepper

Taken from www.cookstr.com/recipes/east-hampton-crab-salad (may not work)