Crab Salad

Ingredients

• 1 pound jumbo lump crabmeat, picked over to remove any shell or cartilage
• 1 stalk celery, peeled, and cut into 1/8-inch dice
• 4 teaspoons finely sliced fresh chives
• 1 teaspoon minced fresh tarragon leaves
• 1/3 cup prepared mayonnaise
• 3 tablespoons sour cream
• 1 teaspoon freshly squeezed lemon juice
• 1/2 teaspoon Dijon mustard
• Kosher salt and freshly ground pepper
• Serving suggestions: Toasted hot dog rolls or Boston or Bibb lettuce leaves
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