How to Make

Make the Dressing

• Combine mayonnaise, honey, Dijon mustard, apple cider vinegar, paprika and kosher salt. Whisk until well combined.

  This recipe makes extra dressing. Extra dressing can be stored in an airtight container in the refrigerator for up to five days.

Prep the Lettuce

• Wash and dry the iceberg lettuce. Remove any soggy or damaged parts from the exterior. Use a knife to slice the entire head of iceberg into 1 - 1.5-inch-thick rounds. Each head of lettuce will yield roughly 3-4 rounds. Smaller heads of lettuce work best.

Combine

• Add the drained jumbo lump crab meat to a mixing bowl. Toss it with half of the dressing.

  Once lightly coated add the freshly chopped chives. Gently toss until everything is well combined, making sure not to break the crab meat apart.

Assemble

• Place six iceberg lettuce rounds on a serving platter. Top with a healthy dollop of the dressed jumbo lump crab meat.

  Option to drizzle extra dressing over the top or serve it on the side. Garnish with extra chopped chives and fresh lemon wedges. Serve chilled and enjoy.

  Best enjoyed immediately once dressed.