Start by draining the crab meat thoroughly if you’re using canned crab. Place it in a sieve or gently press it with a spoon to remove excess liquid. Then transfer it to a bowl and use your fingers or a fork to break it into small, delicate flakes. Be gentle here—you want to keep some texture rather than turning it into a paste.

In a separate mixing bowl, add the mayonnaise, fresh lemon juice, Dijon mustard, garlic powder, salt, and black pepper. Using a spoon or whisk, mix everything together until the dressing becomes completely smooth and creamy, with no visible lumps. Take a moment to taste it—this is your base flavor, so adjust salt or lemon slightly if needed.

Add the prepared crab meat into the bowl with the dressing. Using a spatula or spoon, gently fold the crab into the mixture. Move slowly and carefully so the flakes stay intact and evenly coated rather than breaking apart too much.

Add the chopped celery and fresh herbs (like parsley or dill) into the mixture. Fold them in lightly until everything is evenly distributed. The celery adds a nice crunch, so make sure it’s spread throughout the salad for balanced texture in every bite.

Taste the salad again at this stage. Sometimes after mixing, the flavors need a final adjustment. You can add a little more salt, pepper, or lemon juice depending on your preference. Mix gently once more after adjusting.

For the best flavor, cover the bowl and place it in the refrigerator for about 15–30 minutes before serving. This allows all the flavors to blend together and gives the salad a cooler, more refreshing taste. If you’re short on time, you can serve it immediately, but chilling definitely improves the overall experience.