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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