Marinated Crab Salad


1 lb of lump crab meat
1 lb of jumbo lump crab meat
1 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp smoked Spanish paprika
2 cups red onion chopped
1/2 cup curly parsley, chopped
1 cup grape seed oil
2/3 cup apple cider vinegar
1/3 cup seasoned rice vinegar
Butter lettuce cups for serving
This is a delicious crab salad that is marinated for at least 24 hours before eating.
  • Get an 8 cup resuable container with a tight fighting lid.
  • Add the crab meat to a bowl and gently mix well.
  • Season the crab meat with salt, pepper and paprika. Toss gently to well coat.
  • Layer the salad in the container with one third of the onion, half of the crab meat, half of the parsley, a third of the onion, the other half of the crab meat, the remaining onion and the remaining parsley.
  • Pour the oil and both vinegars evenly over the salad.
  • Cover the container and place it inside the refrigerator.
  • Turn the container over every 2 hours or so for 24 to 48 hours.
  • Serve salad in butter lettuce cups.




24 min


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