8 ounces lump peekytoe crabmeat
2 tablespoons fresh lemon juice
1/4 teaspoon lemon zest
1/2 teaspoon fresh lime juice
Salt and freshly ground black pepper
2 teaspoons olive oil
1 teaspoon chopped fresh parsley leaves, plus whole leaves for garnish
1 head Bibb lettuce
In a medium non-reactive bowl, combine all ingredients except for Bibb lettuce and toss to combine. Take care not to break up crabmeat while stirring. Arrange lettuce leaves on plates and top with crab salad. Garnish with parsley leaves and serve immediately.
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