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Crab Salad

Serves 4

3/4 1b cooked blue crab meat, shredded
20 medium mustard leaves, washed and torn
1/2 1b cucumbers, peeled, seeded, and finely diced
Juice of 2 limes
2 tsp walnut oil
Freshly ground black pepper to taste
Harvest Dressing

Toss all ingredients except dressing; set aside for 5 minutes. Arrange on 4 serving plates. Serve with Harvest Dressing on the side.


  • Other varieties of crab, lobster, shrimp, or cubed chicken can be substituted for the blue crab.
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