Lemony Crab Salad with Baby Greens

Lemony Crab Salad with Baby Greens
Photo by Leo Gong


  • 1 pound fresh crabmeat
  • ¼ cup extra-virgin olive oil
  • 1 5-ounce package mixed baby greens
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 ½ tablespoons parsley

In large nonmetallic bowl,toss first 4 ingredients to combine. Season to taste with salt and pepper. Toss greens with 1/4 cup olive oil in large bowl; season to taste with salt. Divide among 4 plates. Mound crab on greens and serve.

View full recipe at Epicurious


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