Crab Salad

Prep Time
Cook Time
Ready In

"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."

Original recipe yields 4 servings


  • 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 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 & Variations

No special items needed.



This made for a great light lunch and I can see it being served as an entrée to a meal or even as canapé in baby cos lettuce leaves, sure to impress. Thank you Tisme, made for Pick Me tag game.

review by:
(27 Sep 2015)