Prep components: Shred crab into rustic, bite-sized pieces—don’t over-handle, or it’ll shred too fine. Dice celery uniformly; mince onion finely. If using, blanch fresh corn 60 seconds in boiling water, then shock in ice water to preserve sweetness and color.

Make the dressing: In a large, wide bowl, whisk mayonnaise, lemon juice, and Dijon until glossy and smooth—about 30 seconds. Taste: it should be vibrant, not flat. Add a pinch of salt only if needed (crab brings its own).

Fold with care: Add crab, celery, onion, and corn. Using a silicone spatula, fold—don’t stir—just until ingredients are lightly coated. Overmixing breaks down the crab.

Season & finish: Gently fold in black pepper, dill (or tarragon), and any optional additions. Resist tasting for salt yet—chilling concentrates flavors.

Chill thoughtfully: Cover surface directly with plastic wrap (prevents skin formation), then seal bowl. Refrigerate at least 1 hour—ideally 2–4 hours. This rest lets flavors harmonize and texture firm up.

Serve with intention: Spoon onto chilled butter lettuce cups, or layer in a croissant split open and lightly toasted. Garnish with extra dill fronds and a lemon wedge.

Tips for Perfect Gravy

(Note: This salad is intentionally dressing-based—but for a luxurious “drizzle,” blend 2 Tbsp Greek yogurt, 1 tsp lemon zest, and 1 tsp olive oil until smooth. Swirl over plated salad just before serving.)

Serving Suggestions

Classic: Scooped into endive leaves or butter lettuce cups, with radish slices and microgreens

Coastal twist: Served over chilled shrimp cocktail sauce-dressed romaine

Bistro style: On toasted sourdough with arugula and a fried caper topping

Low-carb: Stuffed into halved avocados, sprinkled with everything bagel seasoning

Kid-friendly: Rolled into cucumber rounds or served with pita chips and carrot sticks

Storage & Make-Ahead Tips