Begin by ensuring that the crab meat is free of shells and thoroughly rinsed under cold water.

In a large mixing bowl, add the diced celery, diced red bell pepper, diced avocado, and chopped cilantro. Stir gently until well combined.

In a separate bowl, whisk together the mayonnaise, fresh lemon juice, and Dijon mustard until creamy.

Carefully fold the crab meat into the vegetable mixture, handling it gently.

Slowly pour the dressing over the mixture and fold everything together until well-coated.

Sprinkle salt and pepper to taste, mixing gently.

Let the salad chill in the refrigerator for at least 15 minutes before serving.

Serve your Fresh Crab Salad in bowls, on a bed of greens, or as a filling in sandwiches.