Jalapeño Crab and Tomato Salad

By draingal

Ingredients

• 1/2 cup mayonnaise; more to taste
• 3 Tbs. fresh lemon juice
• 3 Tbs. fresh lime juice
• 2 medium jalapeño peppers, seeded and minced (about 2-1/2 Tbs.)
• 1-1/2 tsp. finely grated lemon zest
• 1-1/2 tsp. finely grated lime zest
• 1 tsp. Espelette pepper; more for garnish
• Coarse sea salt and freshly ground black pepper
• 2 lb. jumbo lump crab meat, picked through
• 1/2 cup loosely packed fresh mint leaves, torn; more for garnish
• 1 lb. large ripe tomatoes (about 2), cored and cut into 1/2-inch slices

Details

Servings 8
Adapted from finecooking.com

Preparation

Step 1

In a large bowl whisk together the mayonnaise, juices, jalapeños, zests, Espelette pepper, 1/2 tsp. salt, and 1/4 tsp. black pepper.

Gently fold in the crabmeat and mint with a spatula. If the salad appears too dry add mayonnaise a tablespoon at a time. Season to taste with salt and pepper.