Marinated Crab Salad

A Coastal Classic

Chilled crab salad is a timeless choice for a light lunch or a refined starter. The acidity of the cider vinegar cuts through the richness of the fresh lump crabmeat, while the crisp onion provides a necessary bite. It is a dish that relies entirely on the quality of its components, making it a wonderful way to showcase the season’s best tomatoes and fresh seafood.

By allowing the crab to marinate for several hours, the flavors meld into a bright, cohesive dressing that transforms the simple ingredients into something sophisticated. Served over a bed of fresh greens with the addition of briny olives and creamy hard-cooked eggs, this salad is as visually striking as it is refreshing.

Yield: 4 servings | Prep time: 20 minutes | Chill time: 3 hours | Temperature: Chilled

• 1/3 cup vegetable oil
• 1/2 cup water
• 1/4 cup cider vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon Worcestershire sauce
• 1 pound fresh lump crabmeat, drained
• 1 medium onion, diced
• 3 tomatoes, sliced
• Lettuce leaves
• 3 hard-cooked eggs, quartered
• 12 ripe olives (optional)
• 12 pimiento-stuffed olives (optional)

Instructions

• Whisk together the vegetable oil, water, cider vinegar, salt, pepper, and Worcestershire sauce in a small bowl until well combined.
• Combine the drained crabmeat and diced onion in a larger bowl, then pour the dressing over them.
• Toss the mixture gently to ensure the crab stays in lumps while being thoroughly coated.
• Chill the mixture in the refrigerator, covered, for at least 3 hours to allow the flavors to develop.
• Drain the excess liquid from the crabmeat mixture once the chilling time is complete.
• Assemble the plates by lining them with lettuce leaves and arranging the sliced tomatoes on top.
• Mound the marinated crabmeat mixture over the tomatoes.
• Garnish each plate with the quartered eggs and, if you choose, the ripe and pimiento-stuffed olives.

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Marinated Crab Salad

Discover this classic Marinated Crab Salad. Fresh lump crabmeat is tossed in a tangy cider vinegar dressing, chilled to perfection, and served with tomatoes, hard-cooked eggs, and olives. A refreshing coastal favorite.

Cooking Method: No Cook Cuisine: American Courses: Lunch, Salads

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Prep Time 20 mins Rest Time 3 hrs Total Time 3 hrs 20 mins Servings: 4 Dietary:

D Dairy-Free G Gluten-Free H High-Protein L Low-Carb N Nut-Free P Pescatarian

Ingredients

Servings

• ¹⁄₃ cup vegetable oil
• ¹⁄₂ cup water
• ¹⁄₄ cup cider vinegar
• ¹⁄₂ teaspoon salt
• ¹⁄₂ teaspoon pepper
• ¹⁄₄ teaspoon Worcestershire sauce
• 1 pound fresh lump crabmeat, drained
• 1 medium onion, diced
• 3 tomatoes, sliced
• Lettuce leaves
• 3 hard-cooked eggs, quartered
• 12 ripe olives (optional)
• 12 pimiento-stuffed olives (optional)

Instructions

1. Whisk together the vegetable oil, water, cider vinegar, salt, pepper, and Worcestershire sauce in a small bowl until well combined.
2. Combine the drained crabmeat and diced onion in a larger bowl, then pour the dressing over them.
3. Toss the mixture gently to ensure the crab stays in lumps while being thoroughly coated.
4. Chill the mixture in the refrigerator, covered, for at least 3 hours to allow the flavors to develop.
5. Drain the excess liquid from the crabmeat mixture once the chilling time is complete.
6. Assemble the plates by lining them with lettuce leaves and arranging the sliced tomatoes on top.
7. Mound the marinated crabmeat mixture over the tomatoes.
8. Garnish each plate with the quartered eggs and, if you choose, the ripe and pimiento-stuffed olives.

Keywords: crab salad recipe, marinated crab salad, lump crabmeat recipes, chilled seafood salad, old fashioned crab salad, cider vinegar dressing, summer appetizer, gluten free seafood salad, crab and tomato salad