Name: Antipasto Crab Salad
Prep time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 pound lump crab meat; 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1/2 red onion, thinly sliced; 1/4 cup Kalamata olives, pitted and halved; 1/4 cup roasted red peppers, sliced; 1/4 cup fresh parsley, chopped; 1/4 cup extra-virgin olive oil; 2 tablespoons red wine vinegar; 1 tablespoon Dijon mustard; 1 teaspoon honey; Salt and pepper to taste

Instructions

In a large mixing bowl, combine the lump crab meat, cherry tomatoes, cucumber, red onion, Kalamata olives, roasted red peppers, and fresh parsley. Gently toss the ingredients to mix them evenly.
In a separate small bowl, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper until well combined. This flavorful dressing will bring all the ingredients together and add a tangy kick to the salad.
Pour the dressing over the crab and vegetable mixture. Using salad tongs or a large spoon, gently toss the salad until all the ingredients are coated with the dressing. Make sure not to break up the crab meat too much, as you want to keep those delicious lumps intact.
Taste the salad and adjust the seasoning with more salt and pepper if needed. You can also add a squeeze of fresh lemon juice for an extra burst of freshness.
Cover the bowl with plastic wrap and refrigerate the Antipasto Crab Salad for at least 30 minutes to allow the flavors to meld together and the salad to chill.
Before serving, give the salad a final toss to redistribute the dressing. Garnish with a few sprigs of fresh parsley for a pop of color and freshness.

Ingredients

Instructions

Nutrition Facts

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