Crab salad with apples, lemon and herbs
4 servings
20 minutes
This exquisite Italian salad combines the freshness and tenderness of crab meat with the fruity sweetness of apples, the tangy acidity of lemon, and the lightness of greens. The roots of the recipe trace back to Mediterranean cuisine, where seafood and citrus play a vital role in creating harmonious flavors. The yogurt dressing adds softness and lightness to the dish, perfectly complementing the rich taste of crab. Such a salad is suitable for both festive tables and light summer dinners. Its balance of sweet, sour, and salty makes it a versatile choice for gourmets who appreciate elegant flavor combinations.
1
Rinse the canned crab meat and cut it into pieces, removing the cartilage.
- Canned crabs: 2 jars
2
Slice the sweet apples, removing the cores.
- Red apples: 2 pieces
3
Peel half a lemon from the skin and membranes, and cut it into small pieces.
- Lemon: 1 piece
4
Wash, dry, and chop the lettuce leaves.
- Lettuce: 1 piece
5
Combine crab meat with apples, lemon, and lettuce leaves. Mix the mixture, season with salt and pepper, and dress with yogurt sauce. Add a little sugar.
- Canned crabs: 2 jars
- Red apples: 2 pieces
- Lemon: 1 piece
- Lettuce: 1 piece
- Salt: to taste
- Yogurt: 100 g
- Ground black pepper: to taste
- Sugar: to taste