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1 pound fresh lump crabmeat
2 limes, zest grated
5 or 6 tablespoons mayonnaise
Fine sea salt
Freshly ground white pepper to taste
Several lettuce leaves or thinly slice cucumbers, for garnish
In a bowl, combine the crabmeat, lime zest, and enough mayonnaise to evenly coat the crab. Taste for seasoning. Arrange a layer of lettuce leaves or thinly sliced cucumbers on 4 salad plates. Place the crabmeat in a mound atop the lettuce or cucumbers. Serve.
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