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Crab Salad Nicoise
Courtesy of
Servings: 4
Prep Time: 10 Min.
Cook Time: 30 Min.
Chill Time: 2 Hr.
What you need:
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4 medium boiling potatoes
1 lb. green beans, cut into 2 in. lengths
1/3 c. olive oil
1/4 c. white wine vinegar
1 Tbsp. chives or green onion, thinly sliced
1/4 tsp. salt
1/4 tsp. pepper
6 c. torn butter lettuce leaves (1 head)
1 lb. crabmeat
1/4 c. small ripe black olives
1 c. cherry tomatoes, halved
What to do:
1. Cook potatoes in boiling water 30 min. or until tender; drain and cool 10 min. Cut potatoes into 1 in. chunks and place in a shallow dish. Cook beans in boiling water 10 min. or until tender; drain and cool 10 min. Add to potatoes.
2. Combine oil, vinegar, chives, salt and pepper in a small jar with tight-fitting lid. Shake well and pour 2/3 of the dressing over potatoes, and beans. Refrigerate, covered, 2 hr. or up to 24 hr., stirring occasionally.
3. To serve, arrange lettuce on four plates and spoon potato/string bean mixture on top. Divide crabmeat among the plates and garnish with olives and tomatoes. Drizzle remaining dressing on top.

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Nutritional information:
Calories: 428;   Total Fat: 22g;   Cholesterol: 54mg;   Protein: 22g;   Sodium: 465mg;  
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