Panzanella with Crab

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.

Yield:

4 servings (serving size: about 1 3/4 cups)

Recipe from

Nutritional Information

Calories 247
Caloriesfromfat 27 %
Fat 7.5 g
Satfat 1.2 g
Monofat 4.4 g
Polyfat 1.2 g
Protein 21.5 g
Carbohydrate 23.2 g
Fiber 2.6 g
Cholesterol 76 mg
Iron 2.3 mg
Sodium 634 mg
Calcium 123 mg

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

Preparation

Combine first 6 ingredients in a large bowl, stirring with a whisk. Add tomato, onion, bread, and crab; toss gently to coat. Serve immediately.

Note:

Marge Perry,

April 2003