You are here: Home » Recipes » Crab Salad Nicoise Crab Salad Nicoise Recipe by National Fisheries Institute Yield 4 servings A classic French salad made with crab, green beans, potatoes and olives. PrintEmail Ingredients 4 medium boiling potatoes1 pound green beans, cut into 2-inch lengths1/3 cup olive oil1/4 cup white wine vinegar1 tablespoon chives or green onion, thinly sliced1/4 teaspoon salt1/4 teaspoon pepper6 cups torn butter lettuce leaves (1 head)1 pound crabmeat1/4 cup small ripe black olive1 cup cherry tomatoes, halved Instructions Cook potatoes in boiling water 30 minutes or until tender; drain and cool 10 minutes. Cut potatoes into 1-inch chunks and place in a shallow dish. Cook beans in boiling water 10 minutes or until tender; drain and cool 10 minutes. Add to potatoes. Combine oil, vinegar, chives, salt and pepper in a small jar with tight-fitting lid. Shake well and pour two thirds of the dressing over potatoes, and beans. Refrigerate, covered, 2 hours or up to 24 hours, stirring occasionally. 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.