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Crab Wedge Salad

This Crab Wedge Salad is a twist on a classic with a light vinaigrette and crisp fresh veggies. Perfect for a lunch or dinner on a hot day!

Course Dinner, Lunch
Keyword avocado, Crab, salad
Cook Time 5 minutes
Servings 4

Ingredients

For the Salad

  • 1 head iceberg lettuce
  • 1 pound rock crab*
  • 1 cup baby tomatoes, cut in half
  • 1/3 cup red onion, diced
  • 1-2 avocados, diced
  • 4 hard boiled eggs
  • chives optional garnish

For the Dressing

  • 1 garlic clove, minced
  • 1 lemon, juiced
  • 2 teaspoons dijon mustard
  • 1 tablespoon sugar or honey
  • 3 tablespoons white wine vinegar
  • 2 tablespoons mayonnaise
  • 2/3 cup olive oil
  • salt to taste

Instructions

  1. Whisk all of the dressing ingredients together and store in a jar until ready to use.

  2. Cook the hardboiled eggs to your liking and set aside to cool when done. Cut the eggs in half once they are cooled. Slice the iceburg lettuce head into 4 pieces and place on each plate. Top each wedge of lettuce with rock crab, diced tomatoes, avocado, egg and red onion.

  3. Pour the dressing over lettuce wedges and top with chives. Enjoy!

Recipe Notes

*sub canned crab if desired