Ingredients

• 1 can of HEB Wild Caught  Claw Crab Meat
• 2 stalks celery, peeled, and  diced
• 4 teaspoons finely sliced fresh chives
• 1 teaspoon minced fresh tarragon leaves
• 1/3 cup prepared mayonnaise
• 1 teaspoon cayenne pepper
• 1 teaspoon Rice Vinegar
• 4 tablespoons Pellergini Lemon and Artichoke Dip
  
• 1  freshly squeezed lemon
• 1/2 teaspoon Dijon mustard
• sea salt and freshly ground pepper

Directions

In a medium bowl, lightly toss the crabmeat, celery, chives, and tarragon together.

In a small bowl, stir together the mayonnaise, artichoke dip, lemon juice,rice vinegar, cayenne, and mustard. Add the dressing to the crabmeat mixture and stir until just coated. Season with salt and pepper to taste. If not using right away refrigerate until ready to serve. It’s actually better the next day!