Crab Salad

Light and Healthy Crab Salad
Recipe type: Soups and Salads
Serves: 2-3
  • 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!)
  1. 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.
  2. 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.