Special Diet Information

Coumadin® (Warfarin)
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.

Gluten Sensitivity
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

The refrigerator light goes on...

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.



Crab and White Bean Salad

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.

Crab and White Bean Salad


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.

Nutrition Facts

Serving size: about 2 cups

Servings: 2

Amount Per Serving

Calories 401 Calories from Fat 85
% Daily Value
Total Fat 9g 13%
    Saturated Fat 1g 5%
    Monounsaturated Fat 5g
    Trans Fat 0g
Cholesterol 88mg 28%
Sodium 573mg 21%
Total Carbohydrates 46g 13%
    Dietary Fiber 17g 58%
    Sugars 7g
Protein 33g
Vitamin A 13% Vitamin C 159%
Calcium 24% Iron 30%
Vitamin K 24 mcg Potassium 1342 mg
Magnesium 149 mg