Crab Salad
Prep Time: 15 minutes
Yield: 4-6 servings

1 lb Crab, preferably peekytoe or lump, picked through
1 cup Celery, diced small
¼ cup Pickled Peppers, purchased, rough chopped
½ cup Scallions, sliced thinly on a bias
½ cup Sliced Almonds, toasted and cooled
Zest of 1 Lemon
½ cup Mayonnaise
¼ cup Sour Cream
2 tsp Dijon Mustard
1-2 Tbsp Fresh Lemon Juice
2 tsp This Little Goat Went to Grillville Spice Mix Salt to taste

Toss together crab, celery, pickled peppers, scallions, almonds, lemon zest, and Grillville Spice Mix until thoroughly combined. In a small bowl whisk together mayonnaise, sour cream, Dijon mustard, and half of lemon juice. Pour over crab mixture and gently fold together. Refrigerate for at least 30 minutes, or up to 4 hours. When ready to serve, drain off any excess liquid and adjust seasoning with salt and lemon juice.