Crab Salad

By Jan_C

Ingredients

• 2 pounds lump crab meat
• 1 cup cherry tomatoes, quartered or halved
• 1/4 cup extra-virgin olive oil
• 1/4 cup picked fresh tarragon leaves
• 2 scallions (green and white parts), thinly sliced
• 1 jalapeno, thinly sliced
• Zest of 1/2 lemon, plus juice of 1 whole lemon
• Zest of 1/2 lime, plus juice of 1 whole lime
• Kosher salt

Details

Servings 3
Adapted from cookingchanneltv.com

Preparation

Step 1

Place the crab meat in a large mixing bowl and pick through making sure all the shells are removed, being careful to leave large chunks intact. Add the tomatoes, olive oil, tarragon, scallions, jalapeno, lemon and lime zests and juices, and gently toss with a pinch of salt.