Tuscan Crab Salad

This light, refreshing salad recipe mixes classic Mediterranean flavors with sweet crab meat. Full of taste and texture, this treat is healthy and filling! Recipe created by Gilda L. of Millsboro, DE.

Recipe submitted by: Harris Teeter Winner, Gilda L. from Millsboro, DE

Tuscan Crab Salad


8 oz. Phillips Jumbo Lump Crab Meat
1/4 c. fresh lemon juice
2 tsp. Dijon mustard
1 tsp. honey
1/4 tsp. salt
1/4 tsp. garlic, minced
1/4 tsp. dried oregano leaves
1/2 c. extra virgin olive oil
1 jar (6 oz.) artichoke hearts, drained, quartered
1/2 c. black olives, sliced
1 jar (6 oz.) roasted peppers, julienne
6 oz. arugula
4 oz. baby spinach leaves
salt and pepper to taste
3 oz. sliced almonds

Cooking Instructions

  • Whisk together lemon juice, mustard, honey, salt, garlic and oregano in a large bowl.
  • Slowly drizzle in olive oil, whisking constantly.
  • Remove 1/4 cup dressing and set aside and reserve.
  • Add crab meat, artichokes, olives and roasted peppers to remaining dressing in mixing bowl.
  • Place arugula and spinach into a large bowl. Drizzle reserved dressing over and mix lightly till leaves are evenly coated.
  • Season to taste with salt and black pepper.

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