Crab Salad Nicoise

  • Yield: 4 servings


4medium boiling potatoes
1pound green beans, cut into 2-inch lengths
1/3cup olive oil
1/4cup white wine vinegar
1tablespoon chives or green onion, thinly sliced
1/4teaspoon salt
1/4teaspoon pepper
6cups torn butter lettuce leaves (1 head)
1pound crabmeat
1/4cup small ripe black olive
1cup cherry tomatoes, halved


  1. 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.
  2. 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.

Nutritional Info *per serving

  • Calories 428
  • Fat 22g
  • Cholesterol 54mg
  • Sodium 465mg
  • Protein 22g