Summer Crab Salad With Carrots, Basil, And Lime

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1 pound jumbo lump crab meat (Blue or Dungeness), well picked for shells

Basil sprigs, as garnish

2-3 tablespoons minced scallions

1 avocado (preferably Hass), sliced or diced

1 head Bibb lettuce , cleaned and dried

2 tablespoons coarsely chopped capers

1/3 cup good-quality olive oil

½ cup finely diced carrots

3 tablespoons coarsely chopped fresh basil

Juice of 2 limes (about 4 tablespoons)

1 teaspoon finely grated lime zest

1 tablespoon white wine vinegar

2 medium shallots , minced

Hot sauce

Salt and pepper

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