Summer Crab Salad with Carrots, Basil, and Lime Recipe

Name: Summer Crab Salad with Carrots, Basil, and Lime
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup finely diced carrots; Juice of 2 limes (about 4 tablespoons); 1 teaspoon finely grated lime zest; 2 medium shallots, minced; 1 tablespoon white wine vinegar; 1/3 cup good-quality olive oil; Salt and pepper; Hot sauce; 3 tablespoons coarsely chopped fresh basil; 2-3 tablespoons minced scallions; 1 pound jumbo lump crabmeat (Blue or Dungeness), well picked for shells; 2 tablespoons coarsely chopped capers; 1 head Bibb lettuce, cleaned and dried; 1 avocado (preferably Hass), sliced or diced; Basil sprigs, as garnish

Servings: persons

1/2 cup finely diced carrots
Juice of 2 limes (about 4 tablespoons)
1 teaspoon finely grated lime zest
2 medium shallots, minced
1 tablespoon white wine vinegar
1/3 cup good-quality olive oil
Salt and pepper
Hot sauce
3 tablespoons coarsely chopped fresh basil
2-3 tablespoons minced scallions
1 pound jumbo lump crabmeat (Blue or Dungeness), well picked for shells
2 tablespoons coarsely chopped capers
1 head Bibb lettuce, cleaned and dried
1 avocado (preferably Hass), sliced or diced
Basil sprigs, as garnish

1
Bring a small saucepan of water to a boil.
2
Add the diced carrots and simmer 23 minutes; drain and shock in ice water.
3
Remove the carrots from ice water and set aside.
4
Place the lime juice and zest, shallots, and vinegar in a small bowl and whisk in the olive oil.
5
Season to taste with salt, pepper, and hot sauce.
6
In another bowl, mix the basil, scallions, crabmeat, capers, and carrots, and then fold in the lime vinaigrette.
7
Taste for seasonings, adding hot sauce, lime juice, or salt as needed.
8
To serve, arrange a few lettuce leaves on each of the salad plates.
9
Top the lettuce with equal portions of the crab salad and avocado slices, and garnish with basil sprigs.
10
Blanching preserves a vegetables color and enhances its flavor.
11
It can also be used to loosen skins as with tomatoes and peaches, to make for easier peeling.
12
To blanch a vegetable, plunge it into lightly salted boiling water for a few minutes, drain, and put it into ice water, to shock the vegetable (i.e., stop the cooking).

223

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup finely diced carrots, Juice of 2 limes (about 4 tablespoons), 1 teaspoon finely grated lime zest, 2 medium shallots, minced, and more.

Yes, Summer Crab Salad with Carrots, Basil, and Lime falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summer Crab Salad with Carrots, Basil, and Lime

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