- 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.