Recipes Fresh Crab Salad with Lime Zest 5.0 (1) 1 Review 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 By Patricia Wells Updated on January 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Quentin Bacon Yield: 4 Ingredients 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 Directions 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. Suggested Pairing A chilled dry Sauvignon Blanc, like a Quincy from the Loire. Rate it Print