CRAB SALAD

Crab Salad image

Use fresh or tined crab for this recipe, and serve it with crusty bread for a lovely light lunch. May I suggest Butter lettuce leaves seem better for this recipe as it tends to hold the dressing better and compliment's the crab so well with it buttery flavour. Fantastic, served on a hot summer's day.

Provided by Tisme

Categories Crab

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup mayonnaise
2 tablespoons olive oil, use good quality
2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon small caper, rinsed, drained and finely chopped
1/2 teaspoon flat leaf parsley, finely chopped
1/2 teaspoon salt
fresh ground white pepper, good generous pinch of
3 spring onions, finely chopped
500 g cooked crab meat (fresh or tinned)
12 large butter lettuce leaves (or leaves of your choice)
4 slices tomatoes, halved (cherry tomatoes work well also)
lemon, wedges to serve (optional)

Steps:

Whisk together the mayonnaise, oil, vinegar, mustard, capers, parsley, salt, pepper and spring onion; add the crab meat and fold gently to combine the ingredients well.
Divide the lettuce leaves between 4 salad plates. Serve the crab mixture evenly among the plates and garnish with halved tomatoes. and lemon wedeges if using.

Nutrition Facts : Calories 188.3, Fat 16.8, SaturatedFat 2.4, Cholesterol 7.6, Sodium 540.2, Carbohydrate 9.7, Fiber 1.1, Sugar 3.1, Protein 1.3

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