Sweet, spicy, and refreshingly bright - this peach and crab salad brings together the best of summer! Juicy peaches and tender crab mingle with lime, cilantro, and a hint of jalapeño for a light yet luxurious dish that tastes like sunshine by the sea!

Serves: 6

Ready in: 25 minutes

Ingredients:

• 1 pound jumbo lump crabmeat
• 3 whole limes
• 2 tablespoons mayonnaise
• 1 teaspoons Dijon mustard
• ¼ cup packed fresh cilantro, roughly chopped, divided
• 1 fresh jalapeño, seeded and finely diced
• 6 peaches
• 2 tablespoons honey
• 1 tablespoon red wine vinegar
• Salt and pepper to taste
• ¼ teaspoon ground cumin
• 3 cups fresh arugula

Instructions:

1. Pick through the crab to find and remove any remaining bits of shell.
2. Add zest and juice of one lime to a small mixing bowl. Add the mayonnaise, mustard and half of the fresh cilantro. Whisk to combine, and fold into the prepared crab. Cover and refrigerate.
   
3. Wash, pit and roughly chop the peaches. Place about one third of the prepared peaches in a blender with honey, vinegar and juice of one lime and puree until smooth.
   
4. Place remaining peaches in a bowl with diced jalapeño, cilantro, ground cumin, with zest and juice of remaining lime. Season with salt and pepper and toss to combine.
5. To serve, coat the bottom of each salad plate with the peach puree. Make a small bed of arugula leaves. Then, top with prepared peaches and crab salad.

Tip: For the best flavor and texture, chill the crab salad and peach mixture for at least 20 minutes before plating. The short rest lets the lime juice, honey, and spices meld together - and makes the salad extra refreshing!