This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Big sisters are the crab grass in the lawn of life." -Charles M. Schulz
This crab salad is light and delicious and it's super simple to make. It is perfect for a spring or summer day.
Here are a couple of tips for making it perfect. First, make the salad in advance and chill well. Tarragon is a strong herb, and if you use too much your dish will be bitter. Using just a bit and letting the salad marinate overnight will help the flowery flavor permeate throughout the dish but insures that it won't be bitter.
The second is to make sure that you are using the best quality extra virgin olive oil you can. This is when you want to use the good stuff, because the great flavor from your more expensive oil will really come through in the dressing.
Servings: 2 | Serving size: about 2 cups salad
Cooking Time: 15 Minutes
This recipe can easily be multiplied and recipe makes good leftovers. It's actually best if allowed to chill overnight. Note that cooking time does not include chilling time.
Place the olive oil, vinegar, Dijon mustard, salt, tarragon, and honey in a large mixing bowl and whisk until smooth.
Add the crabmeat, shallot, green bell pepper, and white beans.
Fold together gently.
Chill well before serving.
Serving size: about 2 cups
|Calories 401||Calories from Fat 85|
|% Daily Value|
|Total Fat 9g||13%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 46g||13%|
|Dietary Fiber 17g||58%|
|Vitamin A 13%||Vitamin C 159%|
|Calcium 24%||Iron 30%|
|Vitamin K 24 mcg||Potassium 1342 mg|
|Magnesium 149 mg|