Crab Salad Nicoise

Courtesy of AboutSeafood.com

Servings: 4
Prep Time: 10 Min.
Cook Time: 30 Min.
Chill Time: 2 Hr.

* 4 medium boiling potatoes
* 1 lb. green beans, cut into 2 in. lengths
* 1/3 c. olive oil
* 1/4 c. white wine vinegar
* 1 Tbsp. chives or green onion, thinly sliced
* 1/4 tsp. salt
* 1/4 tsp. pepper
* 6 c. torn butter lettuce leaves (1 head)
* 1 lb. crabmeat
* 1/4 c. small ripe black olives
* 1 c. cherry tomatoes, halved

1. Cook potatoes in boiling water 30 min. or until tender; drain and cool 10 min. Cut potatoes into 1 in. chunks and place in a shallow dish. Cook beans in boiling water 10 min. or until tender; drain and cool 10 min. Add to potatoes.
2. Combine oil, vinegar, chives, salt and pepper in a small jar with tight-fitting lid. Shake well and pour 2/3 of the dressing over potatoes, and beans. Refrigerate, covered, 2 hr. or up to 24 hr., stirring occasionally.
3. To serve, arrange lettuce on four plates and spoon potato/string bean mixture on top. Divide crabmeat among the plates and garnish with olives and tomatoes. Drizzle remaining dressing on top.

* For more great recipes, please visit aboutseafood.com

Calories: 428;   Total Fat: 22g;   Cholesterol: 54mg;   Protein: 22g;   Sodium: 465mg;