Crab Salad with Tomatoes

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

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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