Fresh Crab Salad with Lime Zest


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

Fresh Crab Salad with Lime Zest
Photo: © Quentin Bacon


  • 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


  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.


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

Suggested Pairing

A chilled dry Sauvignon Blanc, like a Quincy from the Loire.

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