Maryland Fresh Lump Crab Salad with Tomatoes & Peppers
Enjoy the best Maryland Fresh Lump Crab Salad made with sweet lump crab meat, ripe tomatoes, crisp peppers, lemon, and herbs. The perfect no-cook summer meal.
Servings 6 servings
Equipment
- Cutting Board and Chopping Knife
- 6 Crab Shells, or other shells
- Citrus press
- Garlic press
Ingredients
- 1 lb Lump crab meat
- 1/2 cup Red onion chopped
- 1 cup Cherry tomatoes chopped
- 1 cup Red and green bell peppers chopped
- 1/4 cup Jalapeno pepper chopped
- 2 cloves Garlic crushed
- 1 cup Fresh parsley or fresh cilantro chopped, extra for garnish
- 1 cup Mango chopped
- 1/2 cup Celery chopped, small
- 1/4 cup Lemon or lime juice
- 2 tbsp Olive oil
- 1 tbsp Old Bay Seasoning or other seafood seasoning
- Salt and Pepper to taste
Instructions
- In a large bowl, place all of the ingredients, except for the crab meat. Toss gently until they are well mixed.
- Gently fold in the crab meat, taking care not to break apart the beautiful lumps of crab meat.
- Place a dollop of the crab mixture into each shell, or other serving dish, and garnish with either fresh parsley or cilantro and serve.