Crab Salad
Recipe: #20768
August 31, 2015
Categories: Salads, Main Dish Salad, Crab meat, Australian, Brunch Christmas, Easter, more
"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."
Ingredients
Nutritional
- Serving Size: 1 (382.2 g)
- Calories 687.2
- Total Fat - 60.1 g
- Saturated Fat - 31.2 g
- Cholesterol - 198.3 mg
- Sodium - 1635.9 mg
- Total Carbohydrate - 13.7 g
- Dietary Fiber - 2.1 g
- Sugars - 5.5 g
- Protein - 25.4 g
- Calcium - 75 mg
- Iron - 3.9 mg
- Vitamin C - 31.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
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.
Step 2
Divide the lettuce leaves between 4 salad plates. Serve the crab mixture evenly among the plates and garnish with halved tomatoes. and lemon wedges if using.
Tips
No special items needed.