Crab Salad with Butter-Lemon Vinaigrette

This may be my new favorite thing to do with crab, other than crab cakes….  It is quick and easy, yet decadent and savory – and completely different from anything I have ever tried.  The radish and corn both add some much-needed crunchiness to the crab meat, along with the different texture of the spinach and arugula.  The taste of the radish and crab were surprisingly complimentary.  I combined some lemon juice and butter and loosely called it a vinaigrette (I think there is a law somewhere that demands that you must have crab and butter together) – it really was the finishing touch on this wonderfully fresh take on a crab salad.

Minnesota weather is so ….. interesting.  A week ago I was dressing my children in winter coats and snow boots.  Today, we spent the entire day outside!  Other than eating breakfast in the morning and my youngest taking a nap in the afternoon, we literally ate lunch and dinner outside.  I also got the first sunburn of the year out-of-the-way, and I don’t even care because my skin was starting to become opaque it was so white.  So happy to see everyone out in the sunshine, enjoying the fresh air.  I encouraged my girls to get dirty today – I sometimes wish that we lived in a warmer climate where the opportunity to go outside like this was there all the time, but I am sure you don’t come to appreciate it quite like we do.  Feeling the sun on my (burning) skin was so refreshing and energizing – it felt like we were all coming out of hibernation – the girls were running around like crazy people screaming in delight while playing with the water table.  Weird how we only seem to appreciate things that we know we won’t have indefinitely.

On a beautiful day like today, I (for once) didn’t want to be inside cooking.  I was bound and determined to be outside all day and just play and be silly (accomplished).  It was a perfect day to enjoy this new crab salad, because it relatively quick and while the crab adds a nice richness, overall it is fairly light meal.

So quick and easy, I didn’t even bother taking many pictures!  I blinked and it was over…..

Except for the radishes…. apparently that was the only thing I thought you guys would need an example of – not sure what I was thinking (actually I know exactly what I was thinking – I have to hurry up before nap time is over and I am really hungry…. this salad looks and tastes so good….)

Let me know what you think or if you have other fresh takes on a crab salad – Enjoy!

Don’t forget to check out my Instagram account for some behind-the-scenes action! Or give me a follow on Facebook or see what I am pinning on Pinterest!

Crab Salad with Butter-Lemon Vinaigrette

• Author: Erin Jensen
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 1 serving 1x
• Category: Salad
• Method: Counter Top
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

Crab Salad with Butter-Lemon Vinaigrette – a simple and delicious crab salad that comes together quickly and great for meal prep!

---

Ingredients

Scale 1x2x3x

• 1 cup lump crab meat
• 1/4 cup corn
• 1 radish, julienned
• 3/4 cup spinach and arugula mix (loosely packed)
• 1 Teaspoon fresh lemon juice
• 2 Tablespoons butter, melted
• kosher salt to taste

---

Instructions

1. In small mixing bowl combine lump crab meat, corn and radish.
2. On salad plate, place spinach and arugula.
3. Melt butter.
4. Combine lemon juice and butter; whisk until thoroughly combined.
5. Taste and add a dash of kosher salt, to taste.
6. Pour lemon/butter mixture into crab mixture and toss.
7. Place crab mixture on top of bed of spinach and arugula.
8. Garnish with fresh radishes.

---