Spread the cooked crab meat on a plate or shallow tray. Gently pick through it with clean fingers, removing any pieces of shell or cartilage without breaking up the larger lumps.

If the crab appears wet, place it in a fine-mesh strainer for several minutes, then gently blot it with paper towels. Excess liquid can thin the dressing.

Finely dice the celery, thinly slice the green onions, and chop the parsley and dill. Small, even pieces distribute throughout the salad without overpowering the crab.

In a small bowl, whisk together the mayonnaise, lemon juice, lemon zest, Dijon mustard, Old Bay seasoning, black pepper, and salt. The dressing should look smooth and lightly speckled with seasoning.

Stir the celery, green onions, parsley, and dill into the dressing until evenly coated.

Place the crab meat in a large mixing bowl. Spoon the dressing mixture over it, then fold gently with a flexible spatula. Stop once the crab is evenly coated so the larger pieces remain intact.

The salad should be creamy enough to hold together on a spoon without excess dressing pooling in the bowl. If it looks dry, fold in 1 additional tablespoon (15 g) mayonnaise.

Taste the salad and add more salt, black pepper, or lemon juice only if needed. Crab and seafood seasoning can both contribute significant salt.

Cover the bowl and refrigerate for 30 minutes. The salad should be thoroughly cold before serving.

Fold the chilled salad once or twice to redistribute the dressing. Avoid vigorous stirring, which can break the crab into fine shreds.

Transfer the crab salad to a chilled serving bowl. Garnish with dill, lemon wedges, and sliced green onion as desired. Serve with crackers, toasted bread, lettuce leaves, or sliced vegetables.