Spring Italian Crab and Zucchini Salad

This dish has classic light Italian flavors that perfectly compliment and highlight the crab meat.

The crab meat is the star of this dish, so do try to get some good quality lump crab. I usually try to stock up on crab meat when it goes on sale because it can get a little expensive when it is full price. Look for the crab meat in the plastic tub and avoid the ones in metal tins.

Enjoy this dish on a beautiful spring day while dining Al Fresco! And serve it up with the same white wine that you used for cooking!

Yield: 8

Spring Italian Crab Asparagus and Zucchini Salad

prep time: 15 minscook time: 30 minstotal time: 45 mins

With such light flavors that perfectly highlight the delicacy of the crab, this dish makes a lovely springtime side dish or main dish.


  • 2 teaspoons olive oil
  • 1 small onion, thinly sliced
  • 2 cloves minced garlic
  • 1/2 cup white wine
  • 1/4 cup seafood or chicken stock
  • 2 zucchini cut into noodles and then roughly chopped
  • 3 tomatoes, Roma or plum, diced
  • 1 bunch asparagus, cut on bias into 2" pieces
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons lemon juice
  • 1 lb. lump crab meat
  • 2 teaspoons fresh oregano leaves
  • 1/4 teaspoon crushed red pepper flake


  1. Heat large skillet to medium low heat.  Add oil.
  2. Add in onion and garlic and saute until softened, about 5 minutes.
  3. Bring heat to medium and add wine.  Let reduce tor about 8 minutes.
  4. Add in stock and let reduce for 10 minutes.
  5. Add zucchini and saute for a few minutes, then add asparagus and tomatoes.
  6. Season with salt and pepper.
  7. Add lemon juice and crab.  Gently fold crab in, being careful not to break apart the lumps.  Let cook on low heat for about 5 minutes.  
  8. Garnish with oregano and crushed red pepper flake.



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