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Pic's Fresh Crab Salad with Lime Zest (Serves 4)

Copyright 2004, The Provence Cookbook by Patricia Wells, All Rights Reserved

Photo: Maura McEvoy

1 pound fresh lump crabmeat
Grated zest of 2 limes
5 or 6 tablespoons mayonnaise
Fine sea salt
Freshly ground white pepper to taste
Several lettuce leaves or thinly slice cucumbers, for garnish

In a bowl, combine the crabmeat, lime zest, and enough mayonnaise to evenly coat the crab. Taste for seasoning. Arrange a layer of lettuce leaves or thinly sliced cucumbers on four salad plates. Place the crabmeat in a mound atop the lettuce or cucumbers. Serve.