• 1 jalapeño pepper, stemmed, seeded, and finely chopped
  • Zest and juice of 1 lime
  • 1 tablespoon white wine vinegar
  • 3 tablespoons mayonnaise
  • 12 mint leaves, finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • Generous pinch of cayenne pepper
  • 1 pound non-pasteurized jumbo lump crabmeat, carefully picked over for shells and cartilage
  • 2 large ripe tomatoes
  • Sea salt

This recipe contains: Eggs, Shellfish

Recipe notes: When picking over lump crabmeat for bits of shell and cartilage, take your time and try to keep the crab in big chunks. It will break down a bit when you combine the meat with the other ingredients, so the less handling early on, the better.


Summer Crab and Tomato Salad

Donald Link

Herbsaint Restaurant and Bar, Cochon, and Cochon Butcher, New Orleans

“The acidity of ripe tomatoes is a natural combination with the crab’s clean seafood flavor and a rich, creamy dressing,” writes Link. He adds that peppery watercress, simply dressed with oil and vinegar, makes a great addition on the side.

Yield: 4 servings


Combine the jalapeño, lime zest and juice, and vinegar in the bowl of a food processor and purée until smooth. Transfer to a medium bowl and fold in the mayonnaise, mint, salt, red pepper flakes, and cayenne.

Add the crab to the dressing and gently fold together. Slice the tomatoes a little shy of 1/2-inch thick. Divide the tomatoes among 4 salad plates and season with salt. Top tomatoes with equal portions of the crab salad and serve immediately.