If I ever launch my own candle and/or home fragrance brand, I will have a line of products with a cilantro lime scent. Cilantro and lime are, without a doubt, two of my favorite scents in the world, and two of my favorite flavors as well. So is crab, but it would probably make for a much less pleasant candle.
It does, however merge perfectly with my beloved cilantro and lime in the form of crab cakes; my standard crab cakes are usually lump crab meat, cilantro, lime juice, bread crumbs, mayo and some sauteed fresh corn. Tonight I mixed things up, ever so slightly, but the lime and the cilantro and the yummy yummy crab still shine.
I'm lazy, by the way: I don't steam or even crack my own crabs. I buy lump. It's expensive, but I've got no patience for shelling actual crabs unless there is a bowl of dungeness in front of me and the meat is going straight from the shell into my mouth. So instead I mixed up a pint of lump crab meat with breadcrumbs (3/4 cup), lime juice (2 limes), cilantro (about half a bunch), black sesame seeds (1/4 cup), tartar sauce (2 tablespoons), some sesame oil (about 2 tablespoons or so) and some salt and pepper and sauteed them until they were crisp on the outside.
Between you and me, I could have eaten them uncooked, but the crispy exterior was delicious. And, because I am lazy (see above), I served them with pre-made seaweed salad, tying all the yummy toasty sesame flavors together.