No-Cook Meals

West Indies Crab Salad

MAKES 4 TO 6 SERVINGS

An ode to the classic recipe out of Mobile, Alabama, our version adds a sweet and tangy bite with chunks of fresh mango.

½ cup rice wine vinegar
½ cup finely diced sweet onion
¼ cup thinly sliced green onion
2 teaspoons lime zest
1 tablespoon lime juice
1 tablespoon sugar
½ teaspoon kosher salt
½ teaspoon crushed red pepper
2 tablespoons canola oil
1 cup chopped mango
1 pound lump crabmeat, drained and picked free of shell
12 Bibb lettuce leaves
Garnish: sliced