Servings: 8 to 10
Get your hands on the freshest crab available for this brightly flavored salad—Chef Link used just-caught crab from Louisiana’s Lake Hermitage. The crabmeat may ‘weep’ a bit, but that’s just an excuse to savor the juices by sopping them up with toasted bread. Zest the lemon and lime before juicing—although the juice comes first in the recipe, it will be easier to zest ahead when the fruit still has its shape.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Recipe adapted from Moveable Feast with Fine Cooking.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?