West Indies Crab Salad

By jeknudson

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)

Preparation

Step 1

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.