Crab Salad

• 1 pound fresh crabmeat, picked clean of all shells and cartilage
• 3 tablespoons finely chopped red onion
• 1 tablespoon finely diced red bell pepper
• 2 tablespoons shredded carrot
• 1 tablespoon finely chopped celery
• 1/2 teaspoon finely chopped fresh tarragon
• 1/4 cup finely chopped fresh parsley
• 1/2 teaspoon fresh lemon juice
• 1/2 cup mayonnaise, homemade (page 284) or store-bought
• Kosher salt and freshly ground black pepper to taste

1. Place the crabmeat in a large bowl.
2. Stir in the red onion, bell pepper, carrot, celery, tarragon, and parsley.
3. Toss gently.
4. Stir together the lemon juice and mayonnaise in a small bowl.
5. Spoon the mayonnaise mixture onto the crab salad and toss lightly to mix.
6. Season with salt and pepper.
7. (If youre not serving the salad right away, cover and refrigerate it for up to 6 hours.)

fresh crabmeat, red onion, red bell pepper, carrot, celery, fresh tarragon, fresh parsley, lemon juice, mayonnaise, kosher salt

Taken from www.epicurious.com/recipes/food/views/crab-salad-381855 (may not work)