This is a holiday salad, as everything in it is in season here in California between Thanksgiving and New Year's. Obviously everything will be better if it is all freshly picked, crab included, but you can get away with pre-picked crab.
1/2cuppomegranate arils, about 1/4 of a pomegranate
3 to 4tablespoonsolive oil (use the good stuff)
Zest one or two of the lemons with a fine grater. I use a microplane. Put the zest into a large bowl. Juice all the citrus into the bowl and add the sliced shallot. Let this marinate while you cut everything else.
Add the remaining ingredients to the bowl and gently mix to combine. Serve as-is, or in hot corn tortillas, or on crackers or tortilla chips.
You absolutely can make this with other varieties of crab, such as blue crabs, rock crabs or red crabs -- even snow crab is a good substitute.