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    5

Roasted Vegetable and Crab Salad with Garlic Breadsticks

  • Prep 10 min
  • Total 55 min
  • Servings 2
  • Pinterest
    13
  • Print
    23
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Every thought of mixing tender crab meat with roasted root vegetables? LIFE. CHANGING. MORE + LESS -

Bev Weidner
September 24, 2014

Ingredients

1
sweet potato
4
large carrots
2
beets
4
tablespoon extra-virgin olive oil, divided
1
teaspoon dried rosemary
2
pinches coarse salt and freshly ground pepper
2
teaspoon Dijon mustard
2
tablespoon fresh lemon juice
1
(6.5 oz) can jumbo lump crabmeat, drained
10
ounce baby arugula
1
(8 oz) tube Pillsbury™ refrigerated garlic breadsticks

Steps

Hide Images
  • 1
    Preheat oven to 350°F.
  • 2
    Cut the sweet potato, carrots and beets into a medium dice. Drizzle 1 tbsp. oil on a baking sheet and arrange the veggies on it. Toss with dried rosemary, a pinch of salt and pepper.
  • 3
    Roast veggies for 45 minutes, checking at the 30-minute mark and giving them a toss.
  • 4
    In the meantime, combine the remaining 3 tbsp. oil with the mustard and lemon juice in a mini-food processor. Season with salt and pepper and blitz until smooth. This is your dressing.
  • 5
    Take the crab meat and lightly shred it with your fingers.
  • 6
    During the last 12 minutes or so of roasting the veggies, slide the Pillsbury™ garlic bread sticks into the oven and bake until golden brown.
  • 7
    Dive the arugula over 2 dinner plates, top with roasted veggies, shredded crab meat and drizzle with the lemon-mustard dressing.
  • 8
    Serve with bread sticks.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
I know what you're thinking. You just looked at the title, saw the word "crab" and ya got skeered. No worries -- this salad's as easy as they come.

"Crab meat? I am NOT de-shelling a crab. De-meating. Wait, what is it?"

Who knows. But guess what - we're skipping that part! We're going straight to the can.

Oh don't give me that look.

You guys, jumbo lump crab meat (no really, from a can!) is like the PREMIUMEST crab meat available. The sticker shock you experience when purchasing it will confirm this. It's not imitation, baby. It's the real deal. And your taste buds will faint one hundred times in a row.

Instead of making traditional crab cakes with this can o' glory, I decided to get weird with it and make a salad.

And. It. Worked.

Swear it. Roasted root vegetables with baby arugula, tenderly shredded crab meat with a nice drizzle of lemon-mustard dressing. Oh, and a fat side of Pillsbury garlic breadsticks. Y-E-S-M-O-M-M-Y.

We have the root veggies, arugula and that sinful can of crab meat.

Dice up your veggies and arrange them on a baking sheet with oil, some dried rosemary, salt and pepper.

Take a moment to gaze at your crab meat. Sniff if. Ahhh, the SEA.

Lightly shred it with your fingers. Now taste it. Is that not insane?

Prepare the Pillsbury garlic bread sticks on another baking sheet.

Blitz up the mustard, olive oil and lemon juice in a mini-food processor to get this pimp dressing.

Roasted root vegetables are my life.

Put it all together for the most glorious hearty winter salad your mind can process.

Oh hi, wondrous salad. Let's get married.

You. Crab Salad. Now.

More Salads to Love

Salads are great this time of year -- they can help you keep those New Year's resolutions, after all! Try some more Tablespoon recipes:

Chicken Waldorf Salad Recipe
Simple Quinoa Salad Recipe
Layered Mexican Party Salad Recipe
Holiday Spinach Salad Recipe
Easy Cranberry Salad Recipe

Featured Recipe

*Bev also recommends canned salmon. But that's for another post. And she can only handle so many "EWWWs" in one day. For more musings, visit her blog at Bev Cooks and her Tablespoon profile.

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