Crabmeat Salad
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| 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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