Patricia Wells first sampled a variation of this crab salad as part of a luxurious dish served at Pic, a restaurant in Valence, where Anne Sophie Pic is following in the family's august culinary tradition. Fresh crabmeat is such a delicacy that Wells made the crab salad into a recipe that can stand alone.
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3 tablespoons mayonnaise
1 1/2 teaspoons finely grated lime zest
1 teaspoon fresh lime juice
1 pound fresh lump crabmeat, picked over
Salt and freshly ground pepper
Lettuce leaves, for garnish
Lime wedges, for garnish
How to Make It
In a medium bowl, mix the mayonnaise with the lime zest and lime juice. Gently fold in the crabmeat and season with salt and pepper. Arrange lettuce leaves on a platter or plates and mound the crab salad on top. Garnish with lime wedges and serve.
One Serving Calories 191 kcal, Total Fat 10.2 gm, Saturated Fat 1.5 gm, Protein 23 gm, Carbohydrates 1 gm.
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