Crab Salad

Prep time: 20 min
Total time: 20-25 min
Makes 2 servings


  • 1/8 tsp sugar
  • 1 tbsp white wine vinegar
  • 3 tbsp extra virgin olive oil
  • 1 clove garlic, grated
  • Sea salt
  • Fresh black pepper
  • 8 oz jumbo lump crab meat, picked free of cartilage and shell
  • 1/4 small red onion (thinly sliced, soaked in ice water for 20 minutes)
  • 1 bunch watercress
  • 3/4 cup cherry tomatoes (red and yellow, sliced in half)


To make the vinaigrette, whisk together the sugar, vinegar, olive oil, and garlic in a medium bowl. Add the crab meat and toss gently to combine, keeping the crab pieces intact. Remove the onion slices from the ice water and dry with a paper towel. Arrange the watercress, sliced tomatoes, and onion on a platter. Drizzle the crab vinaigrette over the top. Sprinkle with salt and pepper.

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