Best Mediterranean Crab Salad Recipes

MEDITERRANEAN CRAB SALAD

Mediterranean Crab Salad image

Make and share this Mediterranean Crab Salad recipe from Food.com.

Provided by Millereg

Categories Lunch/Snacks

Time 25m

Yield 4-8 serving(s)

Number Of Ingredients 13

Ingredients

1 lb backfin crab meat, picked over
1/2 cup black olives, sliced
1 (7 ounce) jar roasted red peppers
6 cups mixed greens (chef's choice)
1/2 cup goat cheese or 1/2 cup feta cheese, crumbled and divided
2 fluid ounces freshly squeezed lemon juice
1 1/2 teaspoons Dijon mustard
1/4 cup shallots or 1/4 cup green onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon oregano
2/3 cup extra virgin olive oil
1 (6 ounce) jar artichoke hearts, drained and quartered

Steps:

Whisk together lemon juice, mustard, shallots or green onions, salt, pepper, and oregano in a large bowl.
Gradually whisk in oil.
Remove and reserve 1/3 cup dressing.
To the remaining dressing in large bowl, add crabmeat, artichokes, olives, and roasted peppers.
Place the greens and half of the goat cheese or feta cheese in a salad bowl.
Drizzle with reserved 1/3 cup dressing and mix lightly until leaves are evenly coated.

MEDITERRANEAN CRAB SALAD

Mediterranean Crab Salad image

Feeling crabby? Well, we have a shell of a salad for you. This scrumptious seafood salad is loaded with some great-tasting greens as well as a host of tasty toppers. It is certain to put a smile on your face. Serve as a side dish or a main meal.

Provided by @MakeItYours

Number Of Ingredients 19

Ingredients

Seafood
Main Course
Salad
Appetizer
Brunch
Dinner Parties
1 lb. crabmeat
1/2 cup black olives, sliced
1 (7 oz.) jar roasted red peppers
6 cups mixed greens
1/2 cup goat cheese or feta cheese, crumbled and divided
2 oz. freshly squeezed lemon juice
1 1/2 tsp. Dijon mustard
1/4 cup shallots or green onions, chopped
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. oregano
2/3-cup extra virgin olive oil
1 (6 oz.) jar of artichoke hearts, drained and quartered

Steps:

Whisk together lemon juice, mustard, shallots or green onions, salt, pepper, and oregano in a large bowl.
Gradually whisk in oil.
Remove and reserve 1/3 cup dressing.
To the remaining dressing in large bowl, add crabmeat, artichokes, olives and roasted peppers.
Place the greens and half of the goat cheese or feta cheese in a salad bowl.
Drizzle with reserved 1/3 cup dressing and mix lightly until leaves are evenly coated.

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