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!
Whisk all of the dressing ingredients together and store in a jar until ready to use.
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.
Pour the dressing over lettuce wedges and top with chives. Enjoy!
*sub canned crab if desired