Spring Green Crab Salad
 
Ingredients
  • 1 red bell pepper, seeded and finely chopped
  • 1 large shallot, peeled and finely chopped
  • 1 large garlic clove, peeled and minced
  • 1 lime, zested and juiced
  • ¼ cup olive oil
  • 3 tablespoons chopped fresh cilantro
  • 1 tablespoon pickled jalapeno peppers
  • ½ teaspoon garlic or onion salt
  • ¼ teaspoon black pepper
  • 2 pounds lump crabmeat
  • 6–8 cups mixed spring salad greens
  • ⅓ cup toasted slivered almonds
Instructions
  1. In a large bowl, stir together the bell peppers, shallots, garlic, lime zest, lime juice, olive oil, cilantro, jalapenos, garlic or onion salt and pepper. Fold in the crabmeat, cover and refrigerate at least 1 hour. When ready to serve, divide the salad greens among chilled plates. Top with the crab mixture and garnish with almonds.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/a-season-for-seafood/