Lump Crabmeat Salad

Southern Living
Lump Crabmeat SaladRecipe

Photo: Hector Sanchez; Styling: Caroline M. Cunningham

As long as the crabmeat is prepped, this dish comes together in just 5 minutes. 

Makes 2 cups


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8 ounces fresh lump crabmeat (picked through to remove bits of shell)
2 tablespoons olive oil
1 tablespoon fresh lime juice
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh cilantro
1 jalapeño pepper, seeded and sliced
Sea salt
Freshly ground black pepper


Total: 5 Minutes

Stir together crabmeat, olive oil, lime juice, basil, cilantro, and jalapeño pepper. Season with sea salt and freshly ground black pepper. Serve immediately, or refrigerate up to 2 days.

Created date

June 2015