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Crab Salad Nicoise

Crab Salad Nicoise


  • 4 medium boiling potatoes
  • 1 pound green beans, cut into 2-inch lengths
  • 1/3 cup olive oil
  • 1/4 cup white wine vinegar
  • 1 tablespoon chives or green onion, thinly sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 cups torn butter lettuce leaves (1 head)
  • 1 pound crabmeat
  • 1/4 cup small ripe black olives
  • 1 cup cherry tomatoes, halved


  1. Cook potatoes in boiling water 30 minutes or until tender; drain and cool for 10 minutes.
  2. Cut potatoes into 1-inch chunks and place in a shallow dish.
  3. Cook beans in boiling water for 10 minutes or until tender; drain and cool for 10 minutes.
  4. Add to potatoes.
  5. Combine oil, vinegar, chives, salt and pepper in a small jar with tight-fitting lid. Shake well and pour two thirds of the dressing over potatoes, and beans.
  6. Refrigerate, covered, 2 hours or up to 24 hours, stirring occasionally.
  7. To serve, arrange lettuce on four plates and spoon potato/string bean mixture on top.
  8. Divide crabmeat among the plates and garnish with olives and tomatoes.
  9. Drizzle remaining dressing on top.

Serves: 4

Nutrition Information (per serving) Calories: 428 Fat: 22g Protein: 21.2g Cholesterol: 53.9mg Sodium: 465mg

Recipe and photo credit (used with permission): National Fisheries Institute

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