December is holiday season and that sometimes means more parties and rich food than one might normally consume!
It’s nice to eat some lighter food from time to time, but that doesn’t mean you need to skimp on flavor. Our crab salad packs a flavor punch while also delivering some great vitamins and minerals. Did you know that crab contains omega-3 fatty acids, selenium, and riboflavin? All of these, along with the lemon and vegetables, will help keep your immune system boosted during this busy season.
Here’s how to make our crab salad recipe!
Panzanella Crab Salad with Citrus Dressing
Makes 2 large salads or 4 appetizer size salads
Skill Level: Beginner
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Cook Time: 40 minutes
Ingredients Required to make Citrus Dressing
juice and zest of half a lemon
1/4 cup olive oil
2 tbsp apple cider vinegar (can use regular vinegar if you don’t have apple cider vinegar)
2 tbsp mayo
1/2 tsp dijon mustard
dash of salt and pepper
Citrus Dressing Preparation Directions
Combine all the crab dressing ingredients in a small bowl and whisk well. Set aside until needed.
Ingredients Required to make Panzanella Crab Salad
5 cups greens (we used a baby greens spring mix, but you can use any greens)
1 avocado, pitted, peeled, and diced
1 small container of cherry tomatoes, halved
1/2 cucumber, halved and sliced
small handful of green beans, cut into thirds
3 thick slices of Italian bread
Panzanella Crab Salad Cooking Directions
On high heat, grill the slices of Italian bread until they are well browned on both sides. Cut them into large squares and place them back in the pan, but turn the heat off. The residual heat will crisp your big croutons. Let them hang out in the pan until needed.
Boil a small pot of water and cook your green beans for 2-3 minutes, just until they are bright green. Take them out of the pot and shock them in a bowl of ice water. This will stop the cooking and ensure that your beans still have some crunch.
In a medium bowl combine 2/3 of your dressing with the greens and your croutons. Let them hang out for a few minutes so the bread absorbs just a little bit of the dressing. In another medium bowl combine the cherry tomato halves, cucumber slices, and green bean third with the rest of the dressing.
Divide the greens and croutons on to 2 big plates or 4 small plates. Place the cherry tomatoes, cucumbers, and green beans on top of your greens and croutons, then top with the diced avocado and Cameron’s Lump Maryland Crab Meat. Now your salad is ready to eat!
Last but not least, post pictures of your crab salad on social media and tag us on Instagram, Facebook, or Twitter, and let us know how you liked our recipe. All of us at Cameron’s Seafood hope you have a joyous holiday season!
Buy Maryland Blue Crab Online
Feel like skipping the dishes? Cameron’s Seafood delivers authentic Maryland blue crab online to your front door within 48 hours in the United States!
By: Melanie Craighead