Robinson Cove Crab Salad

• 12 ounces fresh crabmeat, picked over
• ¾ cup regular or reduced-fat mayonnaise
• ¼ cup snipped chives (see note)
• 3 tablespoons lemon juice
• 2 tablespoons prepared horseradish
• Salt and freshly ground black pepper
• Assorted delicate crackers or small slices of bread

In a medium-sized bowl, combine the crabmeat with the mayonnaise, chives, lemon juice, and horseradish. Mix well with a large fork to break up any larger chunks of crabmeat. Season with salt and pepper to taste. Refrigerate for up to 6 hours.

Serve in a bowl surrounded by crackers.