CRAB WEDGE SALAD

Warmer days mean shifting the focus to lighter fresh meals like a hearty “dinner” salad! This Crab Wedge Salad is a twist on a classic with a classic vinaigrette and crisp veggies. Perfect for a lunch or dinner on a hot day!

What is a Wedge Salad?

It is quite literally what the name says! A wedged piece of Iceberg lettuce, the type of lettuce used to make a wedge salad, forms the base. It’s a great cold and refreshing salad! A traditional wedge salad usually has a heavy blue cheese dressing, and features bacon and tomatoes. I took a healthier spin and decided to use delicious fresh rock crab. A perfect protein to add cold on top this delicious dish! In this salad feel free to sub the crab for something else or leave it off entirely.  Feel free to add bacon should you wish.  I sourced my rock crab from Tru Local – it comes frozen and is super fresh.

How to Eat a Wedge Salad

This is a fair question, because on first glance it can be a bit confusing! I recall the first time I was served a wedge salad at my cousin’s fancy wedding.  I had NO CLUE what to do with it. The best (and possibly only) way to eat a wedge salad is with a knife and fork my friends! For kiddo’s consider cutting it up for them – you know, to avoid the same confusion I had when I was a little gal.

Dinner Salad Ideas

Salads for dinner are a great meal option when craving something light and fresh on a hot day. Some of my favourites include this Cowgirl Salad, this Green Greek Salad with chickpeas, and this Healthier Broccoli Salad. Adding some grilled chicken or fish to your favourite salad makes them a heartier meal.

Crab Wedge Salad

This Crab Wedge Salad is a twist on a classic with a light vinaigrette and crisp fresh veggies. Perfect for a lunch or dinner on a hot day!

 Course Dinner, Lunch
 Keyword avocado, Crab, salad
 Cook Time 5 minutes
 Servings 4

Ingredients

For the Salad

  • 1 head iceberg lettuce
  • 1 pound rock crab*
  • 1 cup baby tomatoes, cut in half
  • 1/3 cup red onion, diced
  • 1-2 avocados, diced
  • 4 hard boiled eggs
  • chives optional garnish

For the Dressing

  • 1 garlic clove, minced
  • 1 lemon, juiced
  • 2 teaspoons dijon mustard
  • 1 tablespoon sugar or honey
  • 3 tablespoons white wine vinegar
  • 2 tablespoons mayonnaise
  • 2/3 cup olive oil
  • salt to taste

Instructions

  1. Whisk all of the dressing ingredients together and store in a jar until ready to use.

  2. Cook the hardboiled eggs to your liking and set aside to cool when done. Cut the eggs in half once they are cooled. Slice the iceburg lettuce head into 4 pieces and place on each plate. Top each wedge of lettuce with rock crab, diced tomatoes, avocado, egg and red onion.

  3. Pour the dressing over lettuce wedges and top with chives. Enjoy!

Recipe Notes

*sub canned crab if desired