- ½ pound lump crab meat, picked over
- 2 Tablespoons mayonnaise
- 1 Tablespoon (about 2) scallions, finely chopped
- 2 teaspoons tarragon, chopped
- juice of ½ a lemon
- pinch of salt
- couple grinds of black pepper
- Mix all ingredients in a bowl. Cover bowl and refrigerate for 20 minutes.
- Serve chilled.