Check your crab meat for any small shell pieces. If you use imitation crab, chop it into small bite-sized chunks. Place the prepared meat into your chilled mixing bowl.

Dice your celery and red onion very finely. You want a little crunch in every single bite. Add the chopped vegetables directly into the bowl with the crab.

In a separate small bowl, whisk the mayonnaise and lemon juice. Add the Old Bay seasoning, garlic powder, and black pepper. Stir until the dressing is perfectly smooth.

Pour the mayo mixture over the crab and vegetables. Use a large spoon to fold everything together gently. Be careful not to mash the delicate crab meat pieces.

Sprinkle the fresh chopped parsley over the top of the salad. Fold it in one last time for a pop of color. This adds a lovely garden-fresh scent.

Cover the bowl tightly with plastic wrap. Place it in the refrigerator for at least one hour. Chilling allows the spices to soak into the meat perfectly.