This salad is a refreshing choice for an elegant lunch on a summer day. Succulent crab, creamy cubes of avocado, salty olives, and sweet grape tomatoes are folded into a mixture of cool mayonnaise and bright red wine vinegar. Cayenne pepper and Spanish paprika add a touch of heat and depth to the mix. Mesclun greens tossed in a sunny Meyer lemon dressing make the crab salad’s bed. Sweet blue crabs are found in the waters of the Atlantic and the Gulf of Mexico. Their silky texture and rich taste make them my crab of choice—no matter from where a dish’s inspiration may come.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Whisk together the mayonnaise, vinegar, paprika, and cayenne in a large bowl. Season with salt and pepper. Add the crab, avocado, olives, tomatoes, and chives and fold gently to combine.
Step 2
Put the greens in a large bowl, toss with the Meyer lemon dressing, and season with salt and pepper. Arrange the greens on 4 large dinner plates and top each with a mound of the crab salad.
