Food Culture of the South.
2 cups Maryland lump crabmeat
1 apple, diced
1 celery stalk, diced
¼ cup pecans, toasted and chopped
½ cup fresh basil, julienned
½ cup mayonnaise
Zest of 1 lemon
Salt and pepper
Whole lettuce leaves, washed and dried
In a large bowl, toss all ingredients together gently. Season with salt and freshly ground pepper to taste.
- from chef James Ricciuti of Ricciuti's Restaurant in Olney, Maryland