Crab, Carrot, Caper & Lime Salad

Chef Susan Spicer

Delicious summer dish that serves eight as an appetizer.


Juice of 3 limes (approx 2 oz)
2 medium shallots, minced
1 tablespoon champagne or cider vinegar
6-8 oz extra virgin olive oil
salt, pepper, hot sauce
3 tablespoons roughly chopped basil
½ bunch finely chopped scallions
1 lb jumbo lump crabmeat, picked for shells
½ cup fine diced carrots, blanched and shocked in ice water
2 tablespoons chopped capers
Basil leaves
Sliced ripe avocado


Place lime juice, shallots, and vinegar in a small bowl and whisk in the olive oil.  Season to taste with salt, pepper and hot sauce. 
In another bowl, mix basil, scallions, crabmeat, carrots and capers, then fold in the lime vinaigrette until ingredients are well coated and salad is tasty.
Garnish with basil sprigs and avocado and serve.

Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!