Jalapeño Crab And Tomato Salad Recipe

Ingredients

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