Lemony Crab Salad with Baby Greens
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
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This vibrant lemony crab salad with baby greens is a superb example of how high-quality seafood requires very little interference. Combining sweet, succulent crabmeat with the bright acidity of fresh lemon and fragrant flat-leaf parsley, this dish offers a sophisticated flavour profile that feels both indulgent and remarkably light. It is an ideal choice for a quick summer lunch or an elegant starter for a seasonal dinner party.
As a heart-healthy option, this recipe relies on the natural omega-3 fatty acids found in fresh crab and the monounsaturated fats from premium extra-virgin olive oil. The addition of iron-rich mixed baby leaves providing a crisp, peppery base that complements the citrus notes perfectly. For a more substantial meal, serve with a slice of toasted wholemeal sourdough.
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Ingredients for Lemony Crab Salad with Baby Greens
450g fresh crabmeat, picked over
45ml fresh lemon juice
45ml extra-virgin olive oil
1 1/2 tablespoons minced fresh Italian parsley
1 140g package mixed baby greens (about 8 cups)
60ml extra-virgin olive oil
How to make Lemony Crab Salad with Baby Greens
In large nonmetallic bowl,toss first 4 ingredients to combine. Season to taste with salt and pepper.
Toss greens with 1/4 cup olive oil in large bowl; season to taste with salt. Divide among 4 plates. Mound crab on greens and serve.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historia del artículo
La información de esta página ha sido revisada por médicos cualificados.
17 Enero 2026 | Publicado originalmente
Autores:
Editores de recetas del Reino Unido
Revisado por expertos
Editores de recetas del Reino Unido
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