ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lump Crabmeat Salad

Photo: Hector Sanchez; Styling: Caroline M. Cunningham

Total time 5 mins
Yield

Makes 2 cups

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

Ingredients

  • 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

How to Make It

  1. 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.