Directions:
- Put salt and pepper in a small bowl and add vinegar and olive oil. Mix until the salt dissolves, stirring vigorously with a wire whisk to form an emulsion. (Just use the food processor!)
- Refrigerate for 2 days. (I don't.)
- When ready to serve, divide crab among 6 small plates and drizzle the dressing over it. Garnish with good summer tomato wedges and kalamata olives.
- For lunch portions this serves 4.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 612.13 Kcal (2563 kJ) | ||
| Calories from fat | 286.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.82g | 49% | |
|---|---|---|---|
| Cholesterol | 57.15mg | 19% | |
| Sodium | 25.85mg | 1% | |
| Potassium | 0.67mg | 0% | |
| Total Carbs | 65.85g | 22% | |
| Sugars | 48.36g | 193% | |
| Dietary Fiber | 2.65g | 11% | |
| Protein | 19.52g | 39% | |
| Iron | 1.8mg | 10% | |
| Calcium | 53mg | 5% | |
| Amount Per 100 g | |||
| Calories | 623.27 Kcal (2610 kJ) | ||
| Calories from fat | 291.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.4g | 49% | |
|---|---|---|---|
| Cholesterol | 58.19mg | 19% | |
| Sodium | 26.32mg | 1% | |
| Potassium | 0.68mg | 0% | |
| Total Carbs | 67.05g | 22% | |
| Sugars | 49.24g | 193% | |
| Dietary Fiber | 2.7g | 11% | |
| Protein | 19.87g | 39% | |
| Iron | 1.8mg | 10% | |
| Calcium | 54mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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