Marinated Crab Salad
Marinated Crab Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 405
- Total Fat
- 37
- Saturated Fat
- 5
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 15
- Cholesterol
- 73
- Sodium
- 469
- Total: 4 hr 20 min
- Prep: 20 min
- Inactive: 4 hr
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 405
- Total Fat
- 37
- Saturated Fat
- 5
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 15
- Cholesterol
- 73
- Sodium
- 469
- Total: 4 hr 20 min
- Prep: 20 min
- Inactive: 4 hr
Ingredients
1 cup olive oil
1 cup red wine vinegar
2 large garlic cloves, minced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped parsley, leaves
1/4 cup chopped fresh tarragon
1/2 pound cooked lump or back fin crabmeat
1/2 pound cooked special crabmeat
6 cups mixed greens
4 to 6 lemon wedges
Directions
- In a non-reactive bowl combine the oil, vinegar, garlic, salt, pepper, parsley, and tarragon. Add the crab and place in the refrigerator. Toss every hour for 4 hours.
- Serve on a bed of mixed greens and squeeze a lemon wedge over right before eating.
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