1/4 cup canola or vegetable oil
1/2 cup lime juice
2 teaspoons minced garlic
1 pound cooked jumbo lump crab meat
4 cups chopped iceberg lettuce hearts
1 cup chopped romaine lettuce hearts
1 cup finely chopped red bell pepper
1 cup finely chopped green bell pepper
1/2 cup chopped red onion
Salt and pepper to taste


1. In a small bowl, whisk together oil, lime juice and garlic. Season with salt and pepper, set side.
2. Remove any remaining shell and cartilage from crabmeat. In a salad bowl, combine crab, lettuces, bell peppers and red onion; add dressing, turning to coat.

Serve this as a first course for a dinner party or as a light summer lunch dish.

Crab Salad With Garlic Lime Dressing
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