Sweet, lump crab meat is the star here, tossed with crisp celery and a touch of minced red onion for crunch in every bite. A bright, tangy dressing built on fresh lemon juice, Dijon mustard, and a pinch of Old Bay ties everything together without masking the sweetness of the crab. Folding rather than stirring keeps those big, tender lumps intact, so you get real texture instead of a mushy scoop. A scatter of fresh chives adds a little color and a mild oniony bite, and a squeeze of lemon at the table brightens the whole dish even further. Chilled until the flavors meld, this salad is light, seafood-forward, and easy to love straight from the fridge or piled onto greens. It's a naturally great fit for a Mediterranean-style table, leaning on clean, simple ingredients rather than anything heavy or overworked.
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Spread the crab meat on a clean work surface or large plate and run your fingers through it to remove any remaining shell fragments. Transfer to a large mixing bowl.
In a small mixing bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and Old Bay seasoning until smooth.
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