Crab salad with cherry tomatoes and capers

AT A GLANCE

  • Serves 4 people

Serves 4 as part of a Greek seafood mezedes plate.

  • 200 gm blue swimmer crab meat
  • 100 gm cherry tomatoes
  • 2 tbsp salted capers, soaked in water and drained
  • 4 tbsp lemon-infused olive oil, such as Colonna Granverde (see note)
01   In a bowl, combine ingredients, season to taste with sea salt and freshly ground black and serve immediately.

Note Colonna Granverde is available from David Jones Foodhalls and select food stores.

Topics:

SALAD, SUMMER, TOMATOES, SIDE DISH, CRAB, CAPERS, MODERN AUSTRALIAN, CHRISTMAS

Recipe:

ANDY HARRIS

Photography:

BEN DEARNLEY

Styling:

ANDREA MILLAR

FEATURED IN

Dec 2006

Dec 2006

View Full Site