Summer Crab Salad with Carrots, Basil, and Lime Recipe

Summer Crab Salad with Carrots, Basil, and Lime Recipe

  • ½ cup finely diced carrots
  • Juice of 2 limes (about 4 tablespoons)
  • 1 teaspoon finely grated lime zest
  • 2 medium shallots, minced
  • 1 tablespoon white wine vinegar
  • 1/3 cup good-quality olive oil
  • Salt and pepper
  • Hot sauce
  • 3 tablespoons coarsely chopped fresh basil
  • 2-3 tablespoons minced scallions
  • 1 pound jumbo lump crabmeat (Blue or Dungeness), well picked for shells
  • 2 tablespoons coarsely chopped capers
  • 1 head Bibb lettuce, cleaned and dried
  • 1 avocado (preferably Hass), sliced or diced
  • Basil sprigs, as garnish
  1. Bring a small saucepan of water to a boil. Add the diced carrots and simmer 2-3 minutes; drain and shock in ice water. Remove the carrots from ice water and set aside.
  2. Place the lime juice and zest, shallots, and vinegar in a small bowl and whisk in the olive oil. Season to taste with salt, pepper, and hot sauce.
  3. In another bowl, mix the basil, scallions, crabmeat, capers, and carrots, and then fold in the lime vinaigrette.
  4. Taste for seasonings, adding hot sauce, lime juice, or salt as needed.
  5. To serve, arrange a few lettuce leaves on each of the salad plates. Top the lettuce with equal portions of the crab salad and avocado slices, and garnish with basil sprigs.
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