16ozready-to-eat jumbo lump or lump crab, You can find the best quality in the refrigerated seafood section of your grocery store.
1cuphalved grape tomatoes
1shallot, very thinly sliced (preferably with a mandolin), You can also use very thinly sliced red onion, about 1/3 cup.
2ripe limes, zested and juiced, When shopping for your limes, look for heavier limes. This indicates ripeness and they will contain more juice.
2TBSPextra virgin olive oil
1jalapeño, finely minced (use half if you don't want too much heat)
Kosher salt and cracked black pepper, to taste
1/3cupfreshly chopped parsley
Mandolin (optional, but preferred)
Large spoon, for mixing
Place the crab in a large mixing bowl along with the avocado, tomatoes, shallots, jalapeños, salt and pepper, fresh parsley, and the lime zest and juice. Give the contents of the bowl a good stir to mix everything up and make sure that the lime juice gets distributed evenly.
Add the extra virgin olive oil—1 to 2 tablespoons depending on your preference—and give the salad another quick toss. The olive oil isn't absolutely necessary, but I find that it creates a richer and more buttery flavor while also cutting the acidity a smidge.
Serve with crackers, fresh bread, or as is. This also goes great on a bed of mixed greens!
This salad is good in the refrigerator for three days; tastes best after sitting for one day.