- 3/4 cup mayonnaise
- 4 teaspoons curry powder, or to taste
- 2 teaspoons minced fresh tarragon, or to taste, plus tarragon sprigs for garnish
- 1 1/2 pounds king crab meat, picked over
- 1/2 pound small white mushrooms, sliced thin
- 4 tablespoons fresh lemon juice
- 6 ribs of celery, cut into matchsticks and soaked in a bowl of ice and cold water for about 20 minutes
- In a bowl whisk together the mayonnaise, the curry powder, the minced tarragon, and 1 to 2 tablespoons water, or enough to thin the sauce to the desired consistency. Stir in the crab meat, the mushrooms, and the lemon juice and on salad plates mound the mixture on the celery, drained. Garnish the salads with the tarragon sprigs.