Betsy apple’s crab salad with basil, parsley, and chives in a lemon vinaigrette


by: Chef Cracks

Crabs are prepared and eaten as a dish in several different ways all over the world. Some species are eaten whole, including the shell, such as soft-shell crab; with other species just the claws and/or legs are eaten.


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serves: 4

1 lb (450 g) fresh white crabmeat

2 tablespoons finely shredded basil

2 tablespoons each minced flat-leaf parsley and chives

whole A few chives (with blossoms attached if possible)


1 1/2 tablespoons lemon juice

1 teaspoon Dijon mustard

4-5 tablespoons extra virgin olive oil

Salt and freshly ground black pepper

Nutrition Facts
Betsy apple’s crab salad with basil, parsley, and chives in a lemon vinaigrette

Servings Per Recipe: 4

Amount per Serving

Calories: 224

  • Total Fat: 14.9 g
  •     Saturated Fat: 2 g
  •     Trans Fat: 0 g
  • Cholesterol: 62.4 mg
  • Sodium: 626.4 mg
  • Total Carbs: 0.6 g
  •     Dietary Fiber: 0.1 g
  •     Sugars: 0.2 g
  • Protein: 21.2 g

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1.  Pick over the crabmeat for any tiny pieces of shell, then put it into a serving bowl.

2.  For the vinaigrette, mix together the lemon juice and mustard, then gradually whisk in the oil, 1/2 teaspoon of salt, and plenty of freshly ground black pepper.

3.  Just before serving, stir the vinaigrette into the crab, along with the chopped herbs. Check the salad for seasoning and garnish with a few whole chives. Serve with crusty French bread and chilled white wine.

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