Marinated Crab Salad

Name: Marinated Crab Salad
Prep time: 4 h 20 min
Cook time: 4 h 20 min
Total time: 4 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 227 grams cooked lump or back fin crabmeat; 227 grams cooked special crabmeat; 59 milliliters chopped fresh tarragon; 2 larges garlic cloves, minced; 4 to 6 lemon wedges; 1 liters mixed greens; 237 milliliters olive oil; 118 milliliters chopped parsley, leaves; 237 milliliters red wine vinegar; 2 teaspoons salt

Marinated Crab Salad might be a good recipe to expand your main course recipe box. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 140 calories, 16g of protein, and 5g of fat each. It is a good option if you're following a gluten free, dairy free, and primal diet. A mixture of pepper, back fin crabmeat, tarragon, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes approximately 4 hours and 20 minutes.

Instructions

In a non-reactive bowl combine the oil, vinegar, garlic, salt, pepper, parsley, and tarragon.

Ingredients you will need

Tarragon

Parsley

Vinegar

Garlic

Pepper

Salt

Cooking Oil

Equipment you will use

Bowl

Add the crab and place in the refrigerator. Toss every hour for 4 hours.

Ingredients you will need

Crab

Serve on a bed of mixed greens and squeeze a lemon wedge over right before eating.

Ingredients you will need

Mixed Greens

Lemon Wedge

Equipment

Bowl

Ingredients

Servings:

1teaspoons

freshly ground black pepper 227grams

cooked lump or back fin crabmeat 227grams

cooked special crabmeat 59milliliters

chopped fresh tarragon 2larges

garlic cloves, minced 4

to 6 lemon wedges 1liters

mixed greens 237milliliters

olive oil 118milliliters

chopped parsley, leaves 237milliliters

red wine vinegar 2teaspoons

salt

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try La Crema Russian River Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 28 dollars per bottle.