Tarragon Crab Salad
- 1/2 pound lump crab meat picked over
- 2 Tablespoons mayonnaise
- 1 Tablespoon about 2 scallions, finely chopped
- 2 teaspoons tarragon chopped
- juice of 1/2 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.