Rainbow Crab Salad

Simple summer tomatoes with crab tossed in a light dressing

We are on the cusp of Virginia tomato season, therefore, should you happen to ask me what I ate recently, the answer is going to be tomato-something. During summer I find myself really simplifying meals. The produce available is so flavorful and beautiful by itself we try to flavor pair, not cover up. In fact, one of the ways we define our cooking style is 'simple when best, complex when worth it'. Summer is best for simple. 

With my birthday around the corner this weekend, I always do some pondering about what my ideal day would be. I don't really want any gifts (unless it's a Tesla, then by all means drive that sucker over). I would rather have my ideal experiential day. Now granted...that usually involves a lot of money spent on food and beverages, but still....Year after year, my ideal day starts with the farmer's market to see what looks good, compiling it without a lot of manipulation and eating outside. This crab salad is exactly what I crave with a side of good bread and a glass of wine. It's light with bites of everything good to stab on one fork-full. 


Now when it comes to crab, I'm certainly no expert (I may live close to Maryland, but I am 100% a non-Chesapeake bay Virginia girl). Crab feasts are becoming more and more of a thing as we get older since it's the perfect excuse to drink beer or a lot of wine outside on summer nights with friends (and feel like your hands are burning from Old Bay by 9 PM). You could absolutely do this recipe with some leftover crab meat from the night before, but it won't be as light as if you start with un-seasoned crab. If you do go the seasoned crab route, I recommend pairing it with some cubes of bread and turning it into a heartier panzanella. 


Rainbow Crab Salad

serves 2 as an entree, 4 as a starter

/// Ingredients ///

  • 1/8 teaspoon sugar
  • 1 Tablespoon white vinegar
  • 1 Tablespoon EVOO
  • 1/2 teaspoon minced garlic
  • 1/8 teaspoon pink pepercorn salt (or sea salt with fresh black pepper) 
  • 8 oz jumbo lump crab meat
  • 1/4 small red onion, sliced thinly
  • 1 loose handful of watercress
  • 3/4 cup cherry tomatoes, sliced in half

/// Directions ///  Whisk sugar, vinegar, olive oil and garlic together in a bowl. Add crab meat and toss to combine. Cut tomatoes, watercress and onion and plate. Add crab. Sprinkle with salt and pepper. 

rainbow crab salad

Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.