Crab Salad
Prep time: 20 min
Total time: 20-25 min
Makes 2 servings
Ingredients
- 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)
Instructions
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.
