Crab Salad

Name: Crab Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
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)

Submitted by Tisme

"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."

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photo by Sonya01

Ready In:: 25mins
Ingredients:: 13
Serves:: 4

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)

directions

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.