Light and Healthy Crab Salad
Author: Abel Fitness
Recipe type: Soups and Salads
Serves: 2-3
Ingredients
- 2 tablespoons of white wine vinegar
- 1 tablespoon of Dijon mustard
- ½ teaspoon of dried oregano
- ⅛ teaspoon of fresh ground pepper
- ⅓ cup of extra virgin olive oil
- 16 ounces of crabmeat, drained and picked over (I use canned, but make sure it’s good quality!)
Instructions
- Whisk the vinegar, mustard, oregano and pepper in a large bowl to blend. Gradually whisk in the olive oil. Pour the mixture over the crab meat and toss gently to coat.
- Serve alone or with whole wheat crackers or on whole wheat toast. Other pretty presentation options include serving it in a half of an avocado or half of a tomato.
