Crab Salad With Orange Spice Dressing Recipes

ORANGE CRAB SALAD

Steps:

• In a bowl, combine the first six ingredients. Divide the salad greens among four salad plates. Sprinkle with the chow mein noodles. Top each with about 3/4 cup crab mixture. , In a small bowl, whisk together the dressing ingredients. Serve with crab salad.

DUNGENESS CRAB SALAD WITH SWEET PEA TENDRILS AND ORANGE DRESSING

Steps:

• Heat the grapeseed oil in a skillet over medium heat. Add red onion and garlic and allow to sweat for about 10 minutes. Reduce heat to low and stir in tomatoes, orange and chives and cook for an additional 2 minutes over low heat. Remove from heat and stir in fresh mint leaves. Set aside until needed.;
• Combine hoisin sauce, soy sauce and mayonnaise in a medium mixing bowl. Gently fold in crabmeat. Using a 2 or 3-inch circle cutter, form crabmeat into rounds. Top with orange dressing and 2 tablespoons pea tendrils. Serve chilled.;

CRAB SALAD WITH ORANGE AND OREGANO ON GRILLED SOURDOUGH

Steps:

• Preheat a stovetop grill pan over medium high heat.
• In a small bowl, combine lemon juice, vinegar, oregano and parsley. Whisk in evoo in a slow stream. Season dressing with salt and pepper.
• Transfer tubs of crab to a bowl and run fingers through the meat to check for pieces of shells. Cut the ends off 2 navel oranges. Stand oranges upright and remove peels in strips working around each orange with a sharp small knife. Thinly slice the orange, then coarsely chop. Add chopped oranges and red onion to the bowl of crab meat. Drizzle the dressing over the crab mixture and toss to evenly coat. Cover and chill salad until ready to serve.
• Lightly brush the bread slices with oil and grill, turning once, until lightly toasted.
• To serve, mound the chilled crab salad over the grilled bread and enjoy with a Frozen Peach Champagne Cocktail.

CRAB, MANGO, AND AVOCADO SALAD WITH CITRUS DRESSING

Steps:

• Combine first 4 ingredients in small bowl; whisk in oil. Season dressing with salt and pepper. Mix in onion; let marinate 15 minutes.
• Combine crabmeat, mango, and avocado in large bowl. Gently mix in dressing. Overlap ends of 3 lettuce leaves in center of each plate, forming bowl. Mound salad in lettuce bowls and serve.

CRABBY ORANGE SALAD

Steps:

• In a medium bowl, toss together the crabmeat and oranges. Cover and chill.
• In a small bowl, whisk together the orange juice, mayonnaise, whipped cream and sugar. Serve over the chilled crab mixture.

CRAB SALAD

Steps:

• In a large bowl, combine the crabmeat, celery, mayonnaise, celery seed, paprika, sugar, pepper, seafood seasoning and parsley. Mix well and refrigerate until chilled.

CRAB SALAD WITH ORANGE VINAIGRETTE

Steps:

• Vinaigrette:.
• Place a medium sauce pot over medium-high heat. Add the orange uice and reduce by half.
• Remove from heat and place in refrigerator to cool.
• Once the orange juice reduction is cool, place in a medium mixing bowl with champagne vinegar, olive oil, basil, thyme, and garlic.
• Whisk together and season to taste with salt and pepper.
• Set aside.
• Salad:.
• In a medium mixing bowl combine the spinach, toasted walnuts and red onion.
• Place the crab meat in the center of the spinach salad.
• Drizzle the vinaigrette around and lightly over the salad and serve.

CRAB & CITRUS SALAD WITH CHARDONNAY DRESSING

Steps:

• Make the dressing by whisking together the vinegar, mustard and sugar in a small bowl. Slowly add the oil to the mixture, whisking until it has all been incorporated, then set aside.
• Put the crab in a bowl with a little of the reserved orange juice and toss together before adding the herbs, mayonnaise and some seasoning, then gently mixing.
• Toss the orange and grapefruit segments with the salad leaves and pile a little onto 2 plates. Add a slice or 2 of bread and the crab mix, then drizzle the leaves with some salad dressing.

MANDARIN ORANGE CRAB SALAD

Steps:

• Simply line 4 cups or small serving bowls with lettuce.
• Arrange crabmeat and orange sections in cups and set aside.
• Mix the yogurt and cocktail sauce together and in a small mixing bowl and drizzle this dressing on top of the crab and orange.
• Serve chilled.

ASPARAGUS, CRAB, AND ORANGE SALAD

Steps:

• Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Cut top 6 inches from asparagus. Set 6-inch asparagus tips aside. Slice remaining asparagus into 1/4-inch-thick rounds. Transfer slices to large bowl. Mix in 1/2 cup chives.
• Cut peel and white pith from oranges. Working over bowl, cut between membranes to release segments. Drain off juices. Transfer segments to bowl with asparagus slices and chives. Gently mix in crabmeat. Season salad to taste with salt and pepper.
• Whisk 3 tablespoons fresh orange juice, sugar, vinegar, and orange peel in medium bowl until sugar dissolves. Whisk in mustard. Season dressing to taste with salt and pepper. Divide asparagus stalks among 6 plates. Mound salad in center of plates. Pour dressing over each salad. Sprinkle with remaining 2 tablespoons chives.