Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Jalapeño Crab and Tomato Salad

By Donald Link From Moveable Feast Season 2, Ep.8
Scott Phillips

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.


  • 1/2 cup mayonnaise; more to taste
  • 3 Tbs. fresh lemon juice
  • 3 Tbs. fresh lime juice
  • 2 medium jalapeño peppers, seeded and minced (about 2-1/2 Tbs.)
  • 1-1/2 tsp. finely grated lemon zest
  • 1-1/2 tsp. finely grated lime zest
  • 1 tsp. Espelette pepper; more for garnish
  • Coarse sea salt and freshly ground black pepper
  • 2 lb. jumbo lump crab meat, picked through
  • 1/2 cup loosely packed fresh mint leaves, torn; more for garnish
  • 1 lb. large ripe tomatoes (about 2), cored and cut into 1/2-inch slices


  • In a large bowl whisk together the mayonnaise, juices, jalapeños, zests, Espelette pepper, 1/2 tsp. salt, and 1/4 tsp. black pepper.
  • Gently fold in the crabmeat and mint with a spatula. If the salad appears too dry add mayonnaise a tablespoon at a time. Season to taste with salt and pepper.
  • Arrange the tomato slices on a large rectangular serving platter and season with salt and pepper. Top the tomatoes with the crab salad and garnish with mint and Espelette pepper.


Recipe adapted from Moveable Feast with Fine Cooking.

Season 7 Sponsors


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial