1 pound lump crabmeat, drained and picked free of shell
½ cup diced red bell pepper
½ cup diced white onion
½ cup diced celery
¼ cup seeded and diced jalapeño
¼ cup chopped fresh cilantro
1 tablespoon minced garlic
Bibb lettuce leaves and toasted baguette slices, to serve
Instructions
In a medium bowl, whisk together lime zest and juice, vinegar, hot sauce, salt, and black pepper. Pour in oil in a slow, steady stream, whisking until fully combined. Fold in crabmeat, bell pepper, onion, celery, jalapeño, cilantro, and garlic. Cover and refrigerate for at least 1 hour before serving. Serve with lettuce leaves and baguette slices.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/spicy-west-indies-crab-salad/