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.
This recipe has been updated and may differ from what was originally published or broadcast.
Copyright 2004, The Provence Cookbook, Patricia Wells, All Rights Reserved