- 1 pound fresh lump crabmeat, cartilage removed
- 1 cup diced (1/4 inch) peeled hothouse (seedless) cucumber
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1/4 cup finely slivered fresh basil
- Salt and freshly ground black pepper, to taste
- 1 cup Mango and Mint Salsa , for serving
- 2 to 3 tablespoons chopped fresh mint leaves, for garnish
- 6 mint or basil sprigs, for garnish
- Combine the crabmeat and cucumber in a bowl. Carefully toss together with the lime juice and olive oil. Add the slivered basil, salt, and pepper; combine gently, trying not to break up the crabmeat.
- Mound the crabmeat equally in the center of 6 dinner plates. Top each serving with 2 tablespoons of Mango and Mint Salsa . Sprinkle with chopped mint and place a sprig of basil or mint alongside each salad.