Food & Wine

What's This?
Serving size 6
Prep Time
Total Time


2 ½ Tbsp white wine vinegar1 small shallot, minced2 tsp Dijon mustard2 Tbsp walnut oil2 Tbsp extra virgin olive oil kosher salt freshly ground pepper2 bunch of watercress, about 14 ounces, thick stems discarded1 lb jumbo lump crab, picked over and drained2 celery ribs, thinly sliced1 Granny Smith apple, cut into 1/2-inch dice⅓ cup walnuts, coarsely chopped


1. In a bowl, whisk the vinegar with the shallot and mustard. Whisk in the walnut and olive oils and season with salt and pepper.

2. In a medium bowl, toss the watercress with 3 tablespoons of the dressing. In another medium bowl, gently toss the crab with the celery, apple, walnuts and the remaining dressing. Season with salt and pepper. Transfer the watercress to plates, top with the crab salad and serve.

Tags: Appetizer, Salad, Lunch, Healthy, Shellfish, Seafood, Crab, Vegetable, Nut, Apple, Easy, 30 Minute, Quick, No-Cook, Entertaining

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