1 pound jumbo lump crabmeat
3 whole limes
2 T mayonnaise
1 tsp dijon mustard
¼ cup packed fresh cilantro, roughly chopped, divided
1 fresh jalapeño, seeded and finely diced
2 T honey
1 T red wine vinegar
Salt and pepper to taste
¼ tsp ground cumin
Pick through the crab to to find and remove any remaining bits of shell. 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 until just combined. Cover and refrigerate.
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. Place remaining peaches in a bowl with diced jalapeño, remaining cilantro, ground cumin and zest and juice of remaining lime. Season with salt and pepper and toss to combine.
To serve, coat the bottom of each salad plate with the peach puree. Make a small bed of arugula leaves and top with prepared peaches and crab salad.