Food Network: Crab Salad

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Crab Salad
From Food Network Kitchens

Ingredients
1 pound jumbo lump crabmeat, picked over to remove any
shell or cartilage
1 stalk celery, peeled, and cut into 1/8-inch dice
4 teaspoons finely sliced fresh chives
1 teaspoon minced fresh tarragon leaves
1/3 cup prepared mayonnaise
3 tablespoons sour cream
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground pepper

Serving suggestions: Toasted hot dog rolls or Boston or Bibb lettuce
leaves

Directions
In a medium bowl, lightly toss the crabmeat, celery,
chives, and tarragon together.

In a small bowl, stir together the mayonnaise, sour cream, lemon juice, and
mustard. Add the dressing to the crabmeat mixture and stir until just coated.
Season with salt and pepper to taste. If not using right away refrigerate until
ready to serve.

Serve on toasted rolls or on a bed of lettuce.