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.
More Amazing Seafood Recipes
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.
The crab salad can be refrigerated for 4 hours. Mound it on the lettuce and serve cold or lightly chilled.
One Serving Calories 191 kcal, Total Fat 10.2 gm, Saturated Fat 1.5 gm, Protein 23 gm, Carbohydrates 1 gm.
A chilled dry Sauvignon Blanc, like a Quincy from the Loire.
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