Blue Crab Salad
With Herb Vinaigrette

Recipe and Photos By Cynthia Rusincovitch   Whole Food | Real Families


Going crabbing is such a fun activity in our area. Mostly it is an excuse to play outside with our kids while they are on summer vacation rather than letting them climb the walls inside. But even if you don’t go crabbing on your own, there are many places around town that you can pick up a pound of already picked blue crab. This Blue Crab Salad with Herb Vinaigrette is one of our favorite summertime meals.

The crab is so sweet and letting the onions rest in the marinade removes the bite and leaves them super sweet, too. Enjoy this salad cold on a hot day over a bed of fresh greens or pile high in a bowl and eat it with crackers as a dip at a party. Both are delicious!


  • 1 pound blue crab meat, drained and picked

  • 1 medium Vidalia onion, finely chopped

  • 1/2 cup olive oil

  • 1/2 cup apple cider vinegar

  • 1 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 1 1/2 tablespoons Italian seasoning

  • 2 green onions, green parts only, sliced thin

  • 8 cups salad greens


  • Drain blue crab meat well and pour into a large bowl.

  • Using your fingers, check the crab thoroughly for bits of shell being careful not to break up the lumps of

    blue crab.

  • When you’re sure the blue crab meat is clear of shells, add a finely chopped Vidalia


  • In different bowl, whisk olive oil, apple cider vinegar, salt, pepper and Italian seasoning until emulsified.

  • Pour over the crab and onion and fold in gently.

  • Cover the blue crab mixture and place it in the refrigerator for at least 2 hours up to overnight.

  • When you are ready to serve, add green onions and combine gently.

  • Fill your serving bowls with your favorite salad greens, top with blue crab mixture and a few extra onions.

  • Serve immediately with Herb Vinaigrette.

Herb Vinaigrette


  • 2/3 cup olive oil

  • 1/3 cup apple cider vinegar

  • 1/4 tsp kosher salt

  • 1/4 tsp black pepper

  • 1 tsp Italian seasoning

  • 1 tsp Dijon mustard


  • Whisk olive oil, vinegar, salt, pepper, Italian seasoning and Dijon mustard in a small bowl until emulsified. (It also works great to add ingredients to a Mason jar and shake it up.)
  • Dress salads before serving or allow people to dress their own.