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  • Crab Apple Salad
  • Serves: 4

Crab Apple Salad


  • 1 pound crab meat, cooked
  • 2 Opal Apples, cored and sliced
  • Zest of juice of 1/2 lemon
  • Salt and pepper, to taste
  • 1/2 cup pecans, toasted and roughly chopped
  • 2 tablespoons chives, finely chopped


  • 1/4 cup olive oil
  • 1/4 cup white wine vinegar
  • 2 tablespoons honey
  • 1/2 teaspoon dijon mustard
  • salt & pepper, to taste


Mix the crab meat with the lemon zest, juice and salt and pepper to taste, set aside.

To make the vinaigrette, whisk the olive oil, white wine vinegar, honey, dijon mustard and salt and pepper until combined.

In a mixing bowl, stir the apples, pecans, and crab meat together.

Pour the vinaigrette over the mixture and lightly toss together. Sprinkle the chives over the top and serve immediately.

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