Summer Crab Salad with Carrots, Basil, and Lime

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Summer Crab Salad with Carrots, Basil, and Lime

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions