Copyright 2004, The Provence Cookbook, Patricia Wells, All Rights Reserved
Show: Barefoot ContessaEpisode: Cooking Lite
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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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By mjfarms
on January 14, 2012
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One word----FABULOUS!! It is like a burst of summertime in your mouth! Thanks Ina (and Patricia I can't wait to share this recipe with family and friends at our next dinner party!!
By carablossom
Texas
on January 20, 2011
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So, I'm on bedrest so I used what I had around -- 8 ozs. of rough-chopped krab meat (I know, terrible, 1 lemon zested, and a spoon-and-a-half of mayo -- I was worried it wouldn't be citrusy enough bc I zested using a knife (can you tell I'm not pro? so I also squeezed in the juice of half the lemon, and threw everything in the food processor to get a finer texture. So.delicious. I imagine lime would be less in-your-face than my lemon, but I thought it was perfect -- had it with spinach on cinnamon bread because I like sweet : This would take less than 5 minutes to throw together, I imagine, if you had a zester -- good AND quick? Done.
By flygirl2986_106...
Santa Rosa, CA
on January 10, 2010
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I had great luck with this recipe! I used light mayo and also added avocado, like some other reviewers. Can't wait to move on to the other recipes that were on the show!
Oh and to the anonymous person, it wasn't even Ina's recipe.. If you'd watch the show, you'd know that.. Keep rude comments to yourself!
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