Crab and White Bean Salad
Servings
2Serving size
about 2 cups saladThis recipe can easily be multiplied and recipe makes good leftovers.
Ingredients
| 1 Tbsp. Olive oil |
| 2 tsp.. White wine vinegar |
| 2 tsp. Dijon mustard |
| 1/8 tsp. Salt |
| 1/8 tsp., leaves Dried tarragon |
| 1 tsp.. Honey |
| 8 ounce Crabmeat |
| 1 Small Shallots, raw (finely minced) |
| 2 Medium stalk Celery, raw (diced) |
| 1/2 Medium Green bell peppers (seeded and diced) |
| 1 15 ounce can Canned no salt added white beans (drained and rinsed) |
Instructions
Add the crabmeat, shallot, green bell pepper, and white beans.
Fold together gently.
Chill well before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
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.