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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
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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.