Ingredients for Mediterranean Crab Salad
- Backfin Crab Meat
- Black Olives
- Roasted Red Peppers
- Mixed Greens
- Goat Cheese
- 2 tablespoons lemon juice
- Dijon Mustard
- Shallots
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- Extra Virgin Olive Oil
- Artichoke Hearts
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How to Make Mediterranean Crab Salad
- In a large bowl, whisk together 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 2 tablespoons finely chopped shallots (or green onions), 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon dried oregano.
- Gradually whisk in 1/2 cup extra virgin olive oil until emulsified.
- Remove and reserve 1/3 cup of the dressing in a separate small bowl.
- Add 1 pound lump crab meat, 1 cup quartered artichoke hearts (from a can or jar, drained), 1/2 cup pitted Kalamata olives (halved), and 1/2 cup roasted red peppers (jarred, drained and chopped) to the large bowl with the remaining dressing. Gently toss to combine.
- In a separate serving bowl, place 5 ounces mixed greens (such as spring mix or romaine) and half of 4 ounces crumbled goat cheese or feta cheese.
- Gently spoon the crab mixture over the greens and goat cheese. Drizzle with the reserved 1/3 cup dressing and toss lightly to coat the leaves.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
3g
Fat
27g
Carbs
3g