RECIPE

Fresh Crab Salad with Lime Zest

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4

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.

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4
  • BASIC-EASY
  • FAST
  • HEALTHY
  • MAKE-AHEAD

Ingredients

  • Ingredients
    1. 3 tablespoons mayonnaise
    2. 1 1/2 teaspoons finely grated lime zest
    3. 1 teaspoon fresh lime juice
    4. 1 pound fresh lump crabmeat, picked over
    5. Salt and freshly ground pepper
    6. Lettuce leaves, for garnish
    7. Lime wedges, for garnish

Directions

  1. 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.

Make Ahead

The crab salad can be refrigerated for 4 hours. Mound it on the lettuce and serve cold or lightly chilled.

Notes

One Serving Calories 191 kcal, Total Fat 10.2 gm, Saturated Fat 1.5 gm, Protein 23 gm, Carbohydrates 1 gm.