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Lump Crabmeat Salad

Photo: Hector Sanchez; Styling: Caroline M. Cunningham

Total time 5 mins

Makes 2 cups

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


  • 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.