Spicy West Indies Crab Salad

Light and tangy, this salad is lovely.

Spicy West Indies Crab Salad
Makes 6 to 8 servings
  • 1 tablespoon lime zest
  • ¼ cup fresh lime juice
  • ¼ cup rice wine vinegar
  • 2 tablespoons hot sauce
  • 2 teaspoons kosher salt
  • ¼ teaspoon ground black pepper
  • ½ cup canola oil
  • 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
  1. 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.