Crabmeat Salad

Published on September 11, 2019 | By
crabmeat salad

I love this crabmeat salad. The recipe is a little loose so I tried to be more specific with amounts of ingredients. My recommendation is to taste as you go along. You may want more lemon or vinegar to give it a little kick. Spices are to taste. Crabmeat can be very expensive. I use “special” or regular lump crabmeat rather than jumbo lump because that can set you back a bit. This can be served as an appetizer or as a main course. Great summer meal proceeded by a cold soup as the first course. Love to serve the crabmeat salad with a hot loaf of crusty french bread.

    • Prep Time
    • Minutes

Ingredients

  • 1 lb lump crabmeat
  • 1-12oz can artichoke hearts, chopped
  • ¼ cup chopped parsley
  • 2 cloves garlic, minced
  • 1 cup of Italian olive salad
  • 2 lemons, juiced
  • ½ cup chopped celery
  • 1/2 green bell pepper, chopped
  • 1 carrot, grated
  • ½ red onion, finely chopped
  • 1/2 bunch green onions, chopped
  • ¼ cup red wine vinegar
  • 1/2 cup olive oil
  • salt and a pinch of cayenne pepper to taste
  • 1/2 tsp Creole seasoning
  • 10 fresh basil leaves, sliced thinly, if available
  • Garnish: Cherry tomatoes, olives and capers

Instructions

  1. Place all chopped ingredients in a large bowl and combine. Add crabmeat and spices, lemon juice, vinegar and olive oil. Fold together gently. Be careful not to break up the crabmeat Taste and correct seasonings to your liking. Serve on a bed of lettuce as salad and garnish with tomatoes, hard boiled egg quarters, olives, and capers. Refrigerate until 30 minutes before serving. Adjust seasonings. Can be served as a main course or an appetizer. I like it with hot crusty french bread and seasoned olive oil for dipping.
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