West Indies Salad Recipe

Prepare crab

Inspect the lump crab meat and remove any cartilage or shell pieces. Gently pat the crab meat dry with paper towels to remove excess moisture; do not overwork the meat.

Mix aromatics

In a medium bowl combine the finely diced celery, red bell pepper, sliced green onion and chopped cilantro. Add the lime juice, kosher salt and black pepper and stir to combine.

Combine crab with aromatics

Gently fold the crab meat into the aromatic mixture using a spatula, taking care to keep large lumps intact. Taste and adjust seasoning with additional salt, pepper or lime if needed. Cover and refrigerate while you prepare the aioli and assemble the salad (10–15 minutes).

In a small bowl whisk together the mayonnaise, freshly squeezed lemon juice, lemon zest, Dijon mustard and grated garlic until smooth.

Slowly whisk in the olive oil to slightly loosen and emulsify the aioli. Add hot sauce if using. Season with salt and black pepper; taste and adjust acidity or salt as needed. Refrigerate until ready to use (can be made up to 1 day ahead).

Prepare the lettuce and tomato: separate and pat dry the iceberg leaves. Slice or wedge the tomato and pat dry any excess moisture.

Arrange 2 chilled iceberg leaves on each plate as a bed. Fan or place tomato slices around or beside the leaves. Drizzle a small amount (about 1/2 tsp per plate) of olive oil over the tomato for shine and flavor.

Portion the crab salad: using a large spoon or a ring mold (about 3 inches), mound 1/2 cup of the crab mixture onto each plate on top of the lettuce leaves. If using a ring mold, gently lift it off to keep shape.

Finish with aioli and garnish: drizzle or dot about 1 tablespoon of lemon aioli over each crab portion (or serve aioli on the side). Garnish with microgreens or a sprinkle of chopped cilantro and a lemon wedge. Add a final grind of black pepper to taste.

Serve immediately chilled. Leftover crab salad should be kept refrigerated and consumed within 24 hours for best quality.