Finely mince the shallot and small-dice the celery. In a medium mixing bowl combine the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, lemon zest, olive oil, chopped fresh dill, sea salt, black pepper, and optional hot sauce. Whisk until smooth and well emulsified. Taste and adjust seasoning—add more lemon or salt if needed.

Gently fold crab

Place the jumbo lump crab meat in a separate large bowl. Carefully check for and remove any stray shell pieces. Using a large, soft spatula or two forks, gently fold about three-quarters of the dressing into the crab meat just until evenly coated. Work gently to keep lumps intact; avoid overmixing so lumps remain large.

Finish salad

Fold in the remaining dressing a little at a time to reach your desired creaminess. Add the diced celery and minced shallot and gently combine. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed. If the salad seems too dry, stir in up to 1 tablespoon additional olive oil or 1–2 teaspoons water.

Chill (optional)

For best flavor meld, cover and refrigerate the crab salad for 20–30 minutes. If serving immediately, proceed to plating.

Plate and serve

Arrange microgreens or lettuce leaves on chilled plates. Gently mound the crab salad on top of the greens or place in a chilled ring mold for a neat presentation. Garnish with the remaining chopped fresh dill and a lemon wedge. Serve immediately with crackers, toasted bread, or as-is. Keeps refrigerated in an airtight container for up to 24 hours; consume promptly for best texture.