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Crab, Carrot, Caper & Lime Salad

A recipe for Crab, Carrot, Caper and Lime Salad. Delicious summer dish that serves eight as an appetizer

Crab, Carrot, Caper &  Lime Salad Recipe

Ingredients:

  • juice of 3 limes (approx 2 oz)
  • 2 medium shallots, minced
  • 1 tablespoon champagne or cider vinegar
  • 6-8 oz extra virgin olive oil
  • salt, pepper, hot sauce
  • 3 tablespoons roughly chopped basil
  • ½ bunch finely chopped scallions
  • 1 lb jumbo lump crabmeat, picked for shells
  • ½ cup fine dice carrots, blanched and shocked in ice water
  • 2 tablespoons chopped capers
  • Basil leaves, sliced ripe avocado

Directions:

  1. Place lime juice, shallots, and vinegar in a small bowl and whisk in the olive oil. Season to taste with salt, pepper and hot sauce.
  2. In another bowl, mix basil, scallions, crabmeat, carrots and capers, then fold in the lime vinaigrette until ingredients are well coated and salad is tasty.
  3. Garnish with basil sprigs and avocado and serve.

Courtesy of louisianaseafood.com
Chef: Susan Spicer

 

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