Drain Blue Crab meat well and pour into a large bowl. Using your fingers, check the crab thoroughly for bits of shell being careful not to break up the lumps of blue crab.
When you sure the Blue Crab meat is clear of shells, add a finely chopped Vidalia onion. In different bowl, whisk olive oil, apple cider vinegar, salt, pepper and Italian Seasoning until emulsified. Pour over the crab and onion and fold in gently.
Cover the Blue Crab mixture and place it the refrigerator for at least 2 hours up to overnight.
When you are ready to serve, add green onions and combine gently.
Fill your serving bowls with your favorite salad greens, top with Blue Crab mixture and a few extra onions. Serve immediately with Herb Vinaigrette.
For Herb Vinaigrette, whisk olive oil, vinegar, salt, pepper, Italian Seasoning, and Dijon mustard in a small bowl until emulsified. (It also works great to add ingredients to a Mason jar and shake it up.) Dress salads before serving or allow people to dress their own at the table.
Blue Crab Salad with Herb Vinaigrette https://www.mynourishedhome.com/blue-crab-salad-herb-vinaigrette/ June 6, 2016