3/4 cup mayonnaise
1 cup sour cream
2 Tbs. whole grain mustard
Juice of 1 lemon
1/2 cup red bell pepper, finely diced
1/4 cup sweet onion, finely diced
1/4 cup celery, finely diced
1/2 tsp. dried tarragon
1/2 tsp. salt
1/4 tsp. white pepper
1 lb. jumbo lump crabmeat, picked over for shells
Combine all ingredients except crab in a medium bowl. Gently fold in the crabmeat, taking care not to break up the lumps. Cover and set in the refrigerator to cool. The salad can be made up to eight hours in advance. Serve with crackers.
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