Crab salad

Ingredients:

• 450 g of lump crab meat, sorted and remove shell fragments
• 1 stalk celery, peeled and cut into 0.3 cm cubes.
• 4 tsp finely chopped fresh chives
• 1 teaspoon chopped fresh tarragon leaves
• 1/3 cup mayonnaise
• 3 tbsp sour cream
• 1 teaspoon freshly squeezed lemon juice
• 0.5 tsp Dijon mustard
• For serving: toasted hot dog buns and lettuce leaves

Preparation:

1. In a medium bowl, combine crabmeat, celery, chives and tarragon.
2. In a small bowl, combine the mayonnaise, sour cream, lemon juice, and mustard. Add the dressing to the crab mixture and toss to coat evenly. Season with salt and pepper to taste. If not serving the salad immediately, refrigerate until ready to serve.
3. Serve on toasted buns or lettuce leaves.