Crab and Celery Salad

Ingredients

• 1 1/2 cups thin bias-cut inner stalks celery and leaves
• 2 large hard-boiled eggs
• peeled and coarsely chopped
• 2 ripe medium tomatoes
• seeded
• cut into 1/2-inch pieces
• 3 tablespoons chopped fresh Italian parsley
• 3 tablespoons lemon juice
• 3 tablespoons extra-virgin olive oil
• 3/4 teaspoon kosher salt
• 1 pound jumbo lump crabmeat
• picked through for shells

Instructions

1. Mix the celery, eggs, tomatoes, and parsley together in a large bowl.
2. Drizzle with the lemon juice and olive oil, seasoning with salt.
3. Toss well, to coat the salad with the dressing.
4. Add the crabmeat, and toss gently to combine, without breaking up the lumps of crab.