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Crab salad with cherry tomatoes and capers

A Gourmet Traveller Greek-style recipe for crab salad with cherry tomatoes and capers.

By Andy Harris
  • Serves 4
Crab salad with cherry tomatoes and capers (pictured with school prawn saganaki, taramasalata toast and swordfish kebabs with watermelon salad)
Crab salad with cherry tomatoes and capers (pictured with school prawn saganaki, taramasalata toast and swordfish kebabs with watermelon salad)

Serves 4 as part of a Greek seafood mezedes plate.

Ingredients

  • 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)

Method

Main
  • 1
    In a bowl, combine ingredients, season to taste with sea salt and freshly ground black and serve immediately.

Notes

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