Ingredients
- 1 head iceberg lettuce, cored and cubed
- 1 pound lump crabmeat, picked over for shells and cartilage
- 1/2 cup chopped yellow onions
- 1/2 cup chopped celery
- 1/2 cup roughly chopped pimiento-stuffed green olives (about 8 large)
- 2 tablespoons chopped green onions
- 2 tablespoons chopped parsley
- 2/3 cup olive oil
- 1/3 cup red wine vinegar
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Directions
In a large bowl, combine the lettuce, crabmeat, onions, celery, olives, green onions, and parsley. In a small bowl, combine the oil, vinegar, garlic, salt, and pepper, and whisk to blend. Pour over the crabmeat mixture. Toss gently to coat, being careful to not to break up the crabmeat lumps. Adjust seasoning, to taste.
Refrigerate until well chilled and the crabmeat is marinated, at least 2 hours. Serve.
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By acecollier_10496392
Abilene, TX
on June 05, 2008
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We live in West Texas, so I am always looking for something cool and light yet filling for dinner. I made this last night for me and my husband and it was just perfect for a hot summer evening. I left out the celery and cut back on the olives to suit our personal tastes. I will definately make this again and will also serve to guests. I would suggest chilling the serving plates and maybe chilling the salad a bit before adding the oil and vinegar dressing. I will try this next time.
By pinksquirrel_24...
Seattle, WA
on January 23, 2006
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I wasn't sure about this recipe but wanted something different for our Christmas dinner. The flavors were so light and perfect. The delicacy of the crab was not overwhelmed. A delightful recipe which I expect to use again and again.
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