Summer Crab Salad

Our crab is the perfect pairing to upscale your seasonal salads. Whether it is Summer and watermelon, or Fall and roasted butternut squash, your guests will be happy.

  • Prep Time: 10m
  • Cook Time: 10m
  • Total Time: 20m


  • 8 ounces Crab meat
  • 1 ½ Tablespoon Mint, chopped
  • ½ Teaspoon Cracked Black Pepper
  • 1 teaspoon Salt
  • 1 tablespoon Sugar
  • 1 tablespoon Shallot, Red Onion or White of Scallion, chopped
  • 2 tablespoons Orange Juice
  • 1 Lime, juiced
  • 1 Lemon, juiced
  • Vinaigrette
  • Salt & Cracked Black Pepper
  • 1 -2 Cups Watermelon, diced
  • 2 Avocados, peeled and thinly sliced
  • 3 cups Loosely Packed Seasonal Greens (such as pea greens, pea shoots, watercress, baby arugula)
  • 2 Ripe Tomatoes, sliced, heirloom if available
  • 1 Large Seedless Cucumber, peeled and shaved into long strips
  • 4 tablespoons Extra Virgin Olive Oil


  1. Procedure
  2. Combine all ingredients for the vinaigrette, except the oil, in a blender or in a cup with a stick blender. Briefly blend to combine. With the blender running, slowly add the oil in a steady stream to emulsify.
  3. Season the tomato slices with salt & pepper. In separate bowls toss the cucumber ribbons and the greens with a small amount of the vinaigrette to lightly coat. Using a ring mold, place the tomato slices in the bottom, top with the cucumber, then the greens, followed by a layer of the crab and top with the sliced avocado. Season the avocado with salt. Place a small amount of the vinaigrette on the plate and place the watermelon cubes around the plate.

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