CookTeaser

A CookTale

A pricey salad, but so very welcome on the hottest evening of the year. Takes no time to prepare, and you’ll want to savor every forkful. Generally there will be leftovers for a light luncheon the next day. Do purchase the best Lump Crabmeat you can find.

INGREDIENTS

1 lb fresh Lump Crabmeat
2 Limes, zest grated
5 or 6 TB of Mayonnaise
Sea Salt
Freshly ground White Pepper (to taste)
1 Red Bell Pepper (diced)
1 Jalapeno Pepper (diced)
1 medium Vidalia onion (diced)
Several Lettuce leaves for garnish
Tomatoes (thickly sliced)

METHOD

In a bowl, combine the Crabmeat, Lime zest, Jalapeno, Red Bell Pepper, Onion & enough Mayonnaise to evenly coat the Crab. Taste for seasoning.

2. Arrange a layer of Lettuce leaves on two plates. Place the Crabmeat mixture in a mound atop the Lettuce & add the sliced Tomatoes. Serve.