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Pic’s Fresh Crab Salad with Lime Zest Copyright, 2004, The Provence Cookbook, Patricia Wells, All Rights Reserved
See this recipe on air Saturday Jun. 26 at 12:30 PM ET/PT.

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Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Yield: 4 servings
User Rating: No Rating

1 pound fresh lump crabmeat
2 limes, zest grated
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 4 salad plates. Place the crabmeat in a mound atop the lettuce or cucumbers. Serve.

Episode#: IG1C03
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
add the juice of the two limes to the crabmeat. take some lettuce and foll up leaves together like a cigar and then cut into chiffonard strips – add to crabmeat.

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