Crab Salad with Arugula


  • 1 lb jumbo lump crab meat
  • 2 red bell peppers, seeded and chopped
  • 2 small red onions, minced
  • 4 tbs fresh cilantro, chopped
  • 4 tbs capers, drained
  • grated rind and juice of 3 lemons
  • Tabasco sauce to taste
  • kosher salt and black pepper to taste
  • 1/4 lb arugula leaves
  • 4 tbs sunflower oil
  • 2 tbs fresh lime juice


  • Place the crab meat into a large mixing bowl.
  • Add the peppers, onions, cilantro, capers, lemon rind and juice and gently mix well, taking care not to break up the lumps.
  • Season with salt and pepper and a few drops of Tabasco.
  • To make the salad, wash the arugula leaves and pat them dry.
  • Divide among eight plates.
  • Mix together the oil and lime juice in a small bowl.
  • Dress the arugula leaves with the oil and lime juice.
  • Pile the crab salad on top and serve garnished with lemon rind strips.

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