Greek Crab Salad


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1 to 2 heads romaine lettuce
1 cucumber, sliced
1 small red onion, thinly sliced
2 large ripe tomatoes, cut into wedges
1/2 green bell pepper, sliced


To make the salad, tear the lettuce into bite-size pieces and place in a large bowl. Add the cucumber, onion, tomatoes, and pepper. Set aside.



1/2 cup olive oil
1/4 cup red wine vinegar
1/2 teaspoon salt
1 teaspoon minced dried oregano freshly ground black pepper
1 pound lump crabmeat
12 Greek black olives
4 ounces feta cheese, crumbled


To make the dressing, in a small bowl, combine the oil, vinegar, salt, oregano, and pepper. Mix well. Pour over the salad and toss. Divide the salad among 6 salad plates and top each with a portion of crabmeat, olives, and cheese. Serve immediately.

Cooking & Recipes


6 servings


Alma Madanick, Chincoteague, Virginia -- National Hard Crab

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