 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Whole wheat bread adds a nice texture, but regular French bread will work, too. Serve this salad as soon as you toss in the bread, so it doesn't get soggy. Ingredients:
1 1/2 tablespoons chopped fresh basil |
1 1/2 tablespoons extravirgin olive oil |
2 teaspoons chopped fresh mint |
2 teaspoons red wine vinegar |
1/4 teaspoon salt |
1/4 teaspoon fennel seeds |
2 1/2 cups chopped tomato |
1/2 cup vertically sliced red onion |
4 1/2 ounces whole wheat french bread, torn into 1-inch pieces (about 4 cups) |
2 (6-ounce) cans lump crabmeat (such as chicken of the sea), drained and shell pieces removed |
Directions:
1. Combine first 6 ingredients in a large bowl, stirring with a whisk. Add tomato, onion, bread, and crab; toss gently to coat. Serve immediately.
|
|