Lump Crabmeat Salad

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

By Sara Foster

Recipe by Southern Living July 2015

Gallery

Credit: Hector Sanchez; Styling: Caroline M. Cunningham

Recipe Summary test

total:

5 mins

Yield:

Makes 2 cups

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

Directions

Step 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.

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