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
January 2001
Gallery
Credit:
© Quentin Bacon
Recipe Summary
Ingredients
Directions
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.
Suggested Pairing
A chilled dry Sauvignon Blanc, like a Quincy from the Loire.
