![West Indies Crab Salad](https://cdn.statically.io/img/www.southernliving.com/thmb/G0o26Fz2t3gX2Kw1wWQhGh5rkl8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2536001_crabf_38_0_0_0_0_0_0-18fc28c010c443b2917f90734e37a64f.jpg)
Ingredients
-
2 pounds fresh jumbo lump crabmeat, drained and picked over
-
2/3 cup rice vinegar
-
1/2 cup finely chopped white onion (from 1 small onion)
-
1/4 cup granulated sugar
-
1/4 cup extra-virgin olive oil
-
2 tablespoons lemon zest (from 2 lemons)
-
2 teaspoons kosher salt
-
1 teaspoons black pepper
-
1/4 cup finely chopped fresh mint
-
6 Bibb lettuce leaves (from 1 head)
Directions
-
Place crabmeat, vinegar, onion, sugar, oil, lemon zest, salt, and pepper in a large bowl, and gently combine. Serve immediately, or chill, covered, 2 to 3 hours. (Salad is best after chilling.) Fold in mint just before serving. Spoon crab mixture and juices over lettuce leaves, and serve.