Panzanella With Crab

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
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.
== Ingredients ==
* 1 1/2 tablespoons chopped fresh basil
* 1 1/2 tablespoons extra virgin 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, drained and shell pieces removed
== Directions ==
# Combine first 6 ingredients in a large bowl, stirring with a whisk.
# Add tomato, onion, bread, and crab; toss gently to coat.
# Serve immediately.
Yield: 4 servings (serving size: about 1 3/4 cups)
Category:Low-fat Recipes
Category:Low-calorie Recipes
Category:Healthy Recipes
Category:Healthy Salads
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Category:Quick and Easy Main Dishes
Category:Quick and Easy Salads
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Category:Tomato Recipes
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Category:Bread Recipes
Category:Crab Recipes
Category:No-cook recipes
Category:Three-step Recipes