In a small bowl, combine all of the ingredients and toss gently to keep from breaking up the crabmeat lumps. Refrigerate until ready to serve, up to 24 hours.
Yield: 2 cups
Note: Preheat the oven to 375ºF. Place the pecans or other nuts on a baking sheet in the oven and roast until golden and fragrant, for about 5 to 6 minutes. Watch carefully to be sure they don’t burn. Store in an airtight container at room temperature for 2 weeks.