Crabmeat Salad

2 lbs cooked lump crabmeat, chilled. Imitation crabmeat works great.
3 large tomatoes
3/4 c freshly squeezed lime juice
2 garlic cloves, minced
1 c Spanish-style green olives
1/2 c thinly sliced green onions
salt and freshly ground black pepper to taste
6 large iceberg or butter lettuce leaves
6 lime halves
1 yellow bell pepper, cleaned, seeded and sliced

Break crabmeat into large attractive chunks. Remove any shell or cartilage. Core and dice tomatoes (large to medium chunks), then combine them in a large bowl with lime juice, garlic, olives, green onions and crabmeat. Gently mix all ingredients together and season to taste with salt and pepper. To serve, place on a bed of lettuce leaves and garnish with lime halves and yellow bell pepper slices.


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