Light and tangy, this salad is lovely.
Spicy West Indies Crab Salad
Makes 6 to 8 servings
Ingredients
- 1 tablespoon lime zest
- ¼ cup fresh lime juice
- ¼ cup rice wine vinegar
- 2 tablespoons hot sauce
- 2 teaspoons kosher salt
- ¼ teaspoon ground black pepper
- ½ cup canola oil
- 1 pound lump crabmeat, drained and picked free of shell
- ½ cup diced red bell pepper
- ½ cup diced white onion
- ½ cup diced celery
- ¼ cup seeded and diced jalapeño
- ¼ cup chopped fresh cilantro
- 1 tablespoon minced garlic
- Bibb lettuce leaves and toasted baguette slices, to serve
Instructions
- In a medium bowl, whisk together lime zest and juice, vinegar, hot sauce, salt, and black pepper. Pour in oil in a slow, steady stream, whisking until fully combined. Fold in crabmeat, bell pepper, onion, celery, jalapeño, cilantro, and garlic. Cover and refrigerate for at least 1 hour before serving. Serve with lettuce leaves and baguette slices.