Pic's Fresh Crab Salad with Lime Zest
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.
Note: This recipe differs from what appears in the episode.
Copyright 2004, The Provence Cookbook, Patricia Wells, All Rights Reserved
Recipe courtesy of Rachael Ray