Crab Salad with Tomatoes

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter

Serves 4

Mixed salad greens, enough for a bed on 4 salad plates

1 1/4 – 1 1/2 lb. fresh Jonah crabmeat (claw and knuckle), lump crabmeat or king crabmeat

4 cups fresh local tomatoes cut into 1-11/4 inch cubes

1 cup thin sliced purple onion cut into about 1 inch lengths

4 lemon wedges, for garnish

Optional – we thought a sprinkling of fresh cooked corn kernels and some avocado slices would make this salad even better!

Vinaigrette

1/4 cup fresh lemon juice

2 T honey

1/4 cup extra virgin olive oil

1 T rice wine vinegar

2 t fresh thyme, chopped, save 4 small sprigs for garnish

Pinch of salt and pepper

Shake ingredients in a closed container, like a ball jar, to emulsify

Scatter a bed of mixed greens on salad plates

Pile tomato and onions on top of greens

Place crabmeat on top and mix around with tomatoes a bit

Drizzle vinaigrette and garnish with lemon and thyme sprig

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Monahan's Seafood

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