Herb Vinaigrette

Combine mustard, lemon juice and vinegar in blender container. With blender running, add oil in slow steady stream and process until combined. Stir in tarragon and chives. Set aside.

Crab Salad

In large mixing bowl, season crabmeat as desired with salt and pepper; add tomatoes, cucumbers and raisins. Toss gently with vinaigrette until well combined. Chill thoroughly and serve on mixed greens with chervil.


Fresh Herb Vinaigrette

  • 2 Tablespoons Dijon mustard
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons rice wine vinegar
  • 6 Tablespoons olive oil
  • 1 Tablespoon chopped tarragon
  • 1 Tablespoon chopped chives


Crab Salad

  • 1 Pound crabmeat
  • Salt and pepper; to taste
  • 2 Roma tomatoes, seeded and diced small
  • 1 hot house cucumber, diced small
  • 1/2 Cup California golden raisins
  • Mixed greens; for garnish
  • 4 Teaspoons chopped fresh chervil; for garnish

Nutrition Facts Per Serving

Calories 410 (Calories from Fat 51%); Total Fat 23 ( Saturated Fat 3; Trans Fat 0; ); Cholesterol 85; Sodium 690; Potassium 776; Total Carbohydrate 24; Dietary Fiber 2; Sugars 17; Protein 27; Calcium 99; Iron 1;

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