Prepare your ingredients by checking the crab meat for shell fragments, then place it in a large mixing bowl. Finely chop the celery and dice the red bell pepper. Chop the fresh herbs and squeeze the lemon juice.

In a separate bowl, combine the mayonnaise with the lemon juice, stir until smooth and creamy, and add salt and pepper to taste.

Gently fold the crab meat with the chopped vegetables and herbs in the mixing bowl. Drizzle the dressing over the top and carefully fold it in.

Cover the bowl tightly and refrigerate for at least 30 minutes to let the flavors meld together.

Serve the chilled salad on crisp lettuce leaves or in mason jars, garnished with extra herbs or lemon zest if desired.