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December 15, 2007

Crab salad with cherry tomatoes and capers

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

Swordfish kebabs with watermelon salad (pictured with school prawn saganaki, taramasalata toast and crab salad with cherry tomatoes and capers) — Crab salad with cherry tomatoes and capers (pictured with school prawn saganaki, taramasalata toast and swordfish kebabs with watermelon salad)

Serves 4

Styling byAndy Harris

Styling byAndrea Millar

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.

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

Styling by Andy Harris

Styling by Andrea Millar

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