• Skip to main content
  • Skip to primary sidebar
Subscribe
Subscribe by email Connect on Facebook Connect on Pinterest Follow Me on Instagram

Hunter Angler Gardener Cook

Finding the Forgotten Feast

  • Shop
  • Video Course
  • Stories
  • About
    • Public Events
    • Privacy Policy
  • Wild Game
    • Venison Recipes
    • Duck Recipes and Goose Recipes
    • Rabbits, Hares and Squirrels
    • Pheasants, Turkey, Quail
    • Dove Recipes
    • Wild Pig and Bear Recipes
    • My Best Taco Recipes
    • Wild Game Sauces
  • Charcuterie
    • Homemade Sausage Recipes
    • Smoker Recipes
    • Bacon, Jerky, Hams, etc
    • Salami Recipes
    • Confit, Pate, Terrines
  • Fish
    • General Fish Recipes
    • Salmon Recipes
    • Snapper Recipes
    • Crabs, Shellfish and Squid
    • Little Fish and Oddballs
  • Gathering
    • Preservation Recipes
    • Mushrooms
    • Sweet Things
    • Wild Greens and Herbs
    • Acorns, Nuts, Starches
  • Podcast
Home » Greek » Warm Crab Salad with Peppers

Warm Crab Salad with Peppers

By Hank Shaw on December 12, 2019, Updated January 22, 2021 - Leave a Comment

Jump to Recipe Pin Recipe Comment
5 from 2 votes
Print Friendly, PDF & Email
crab salad with peppers recipe on plate
Photo by Holly A. Heyser

There are as many takes on crab salad as there are cooks. Elsewhere on this site I have a cool recipe for a California crab salad, for example, and “tuna fish” style crab salads are all over the internet. This is not that. This is a warm crab salad with peppers, great for cool nights.

I found this recipe in Diane Kochilas’ great cookbook The Glorious Foods of Greece: Traditional Recipes from the Islands, Cities, and Villages. It is from Roumeli, a region Kochilas describes as the northern area of Greece encompassing Fokida, Boetia, Evritania, Fthiotida, and the memorably spelled Aitoloakarnania.

Originally, this crab salad with peppers was made with freshwater crabs, Kochilas says, but I used Dungeness. Atlantic crabs work fine, too, and this recipe would be every bit as good with shrimp.

There are two ways to make this crab salad: With or without rice. I did it without rice because I had some excellent bread to eat along with it, but Kochilas’ recipe includes about 1/2 cup long grain rice, which is added to the dish before the crab and herbs go in. If you do that, add 1 cup of crab stock or water to the pan and cover it to let the rice cook.

Kochilas uses only green peppers in her salad, but I find that boring, so I went with an assortment of colored peppers. You do want some hot peppers, too, according to your taste. Anything from mild poblanos and jalapenos and Anaheims, to, well, habaneros if that’s your thing.

You might notice a lot of olive oil in this recipe. Yep, it’s Greek food, folks. They use a lot. It’s good for you, and keeps you shiny. Use less if it makes you feel better. I don’t.

And while I call this a warm crab salad and that’s how I like to eat it, it is very good at room temperature, too. It’s also good cool — but only if there’s no rice in it. The rice gets chalky if eaten cold.

crab salad with peppers recipe on plate
Print Recipe
5 from 2 votes

Greek Warm Crab Salad with Peppers

You can use any sort of crabmeat that makes you happy, or even shrimp. Choose an assortment of peppers to keep thing interesting. Once made, leftovers will keep a couple days in the fridge.
Prep Time20 mins
Cook Time20 mins
Course: Appetizer, Main Course, Salad
Cuisine: Greek
Servings: 4 people
Calories: 401kcal
Author: Hank Shaw

Ingredients

  • 1/2 cup olive oil
  • 1 large red onion, sliced thin
  • 4 to 6 bell peppers, of various colors, sliced thin
  • 2 to 4 hotter peppers, like poblano, Anaheim or jalapenos, sliced thin
  • 2 cloves garlic, sliced thin
  • 1 pound crabmeat
  • 1/2 cup finely chopped dill
  • 1/2 cup finely chopped parsley
  • 1/2 cup finely chopped mint
  • Salt and pepper
  • Lemon juice to taste

Instructions

  • Heat the olive oil in a large pan over medium-high heat. Add the red onion and saute, stirring often until wilted, about 10 minutes. Add all the sliced peppers, sweet and hot, and saute another 5 minutes. Add the garlic and stir well.
  • If you are adding rice as noted above, add it now along with the water, plus a healthy pinch of salt. Cover the pot, lower the heat and simmer until the rice absorbs the water.
  • Add the crabmeat and all the herbs, stir to combine and add salt, pepper and lemon juice to taste. Serve warm or at room temperature.

Nutrition

Calories: 401kcal | Carbohydrates: 14g | Protein: 23g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 1057mg | Potassium: 639mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5077IU | Vitamin C: 183mg | Calcium: 106mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @HuntGatherCook or tag #HankShaw!

Thanks for Sharing This!

189 shares

Filed Under: Appetizers and Snacks, Featured, Fish, Greek, Recipe

Avatar for Hank Shaw

Hank Shaw

Hey there. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Follow me on Instagram and on Facebook.

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hank Shaw holding a rod and reel in the American River

Hi, my name is Hank Shaw; I’m a James Beard Award-winning author and chef. I started this site back in 2007 to help you get the most out of all things wild: fish, game, edible wild plants and mushrooms. I also write cookbooks, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild, you’ll find it here. Hope you enjoy the site!

More about Hank...

Featured Recipes

Closeup of sliced, smoked venison backstrap on a platter
Venison 101: How to Cook Venison
pickled pike recipe
Pickled Pike
Slices of smoked venison roast on a cutting board.
Smoked Venison Roast
Conejo en adobo on a plate
Conejo en Adobo
A platter of fried walleye with lemon.
Fried Walleye
A plate of pine nut cookies.
Pine Nut Cookies

As Seen In

As seen on CNN, New York Times, Simply Recipes, Martha Stewart, Food and Wine, The New York Times, The Washington Post, Chicago Tribune, Field and Stream, Outdoor Life, and The Splendid Table

Never Miss a Recipe

Receive recipes direct to your inbox.

 

 

Back to Top
  • Home
  • Shop
  • Video Course
  • About
  • Podcast
  • Stories
  • Wild Game
  • Charcuterie
  • Fish
  • Gathering
Subscribe by email Connect on Facebook Connect on Pinterest Follow Me on Instagram

As an Amazon Associate I earn from qualifying purchases.

© 2023 Hunter Angler Gardener Cook, All Rights Reserved.

Site built by: Site by Status Forward

189 shares
  • Print
  • Pinterest
  • 96Facebook
  • WhatsApp
  • Save
  • Email
189 shares
  • 96