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  • Writer's pictureTommy Centola

Italian Crab Salad from Mosca’s

Updated: Jan 4, 2020

Crabmeat is an ingredient that is found year round. Blue Crabs are at their peak in the warm summer months. This week I am featuring two recipes that are cold dishes. Quite refreshing for this heat.

1 large Head Lettuce, rinsed and drained

3/4 cup Giardeniera (Italian Pickled Vegetable Salad), drained

1 1/2 to 2 cups Lump Crabmeat, picked thru for shells

1/2 cup Onion, chopped

1 cup Olive Oli

1/2 cup Red Wine Vinegar

1/2 teaspoon Salt

2 cloves Garlic, minced

Break lettuce into bite sized pieces and combine with giardeniera, crabmeat and onions. Thoroughly mix oil, vinegar, salt and garlic. Pour over lettuce, giardeniera and crabmeat. Gently toss and serve.


Good Cooking, Good Eating and Good Living!!!

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