Best 3 Orange Crab Salad Recipes

Orange crab salad is a delightful and easy-to-make dish that combines the sweet and tangy flavors of oranges with the succulent and delicate taste of crab meat. This vibrant and refreshing salad is perfect for a light lunch or dinner, and it's also a great way to use up leftover crab meat. With just a few simple ingredients and a few minutes of preparation, you can create a delicious and healthy dish that is sure to please everyone at the table.

Let's cook with our recipes!

ASPARAGUS, CRAB, AND ORANGE SALAD

Asparagus, Crab, and Orange Salad image

Categories Salad Fruit Mustard Shellfish Vegetable Quick & Easy Lunch Orange Crab Asparagus Spring Healthy Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

2 pounds asparagus, trimmed
1/2 cup plus 2 tablespoons chopped fresh chives
3 navel oranges
14 ounces lump crabmeat
3 tablespoons fresh orange juice
3 tablespoons sugar
2 tablespoons distilled white vinegar
1 teaspoon grated orange peel
1/4 cup Dijon mustard

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.

ORANGE CRAB SALAD

Orange Crab Salad image

This salad is especially satisfying with oranges from our own trees.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

2 medium navel oranges, peeled and sectioned
1 medium grapefruit, peeled and sectioned
4 green onions, chopped
1/2 cup chopped celery
1/2 cup chopped pecans
1 can (6 ounces) lump crabmeat, drained and flaked
4 cups mixed salad greens
1 can (3 ounces) chow mein noodles
GINGER SALAD DRESSING:
1/2 cup mayonnaise
2 teaspoons sugar
2 teaspoons lemon juice
2 teaspoons prepared horseradish
1 teaspoon minced fresh gingerroot

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.

Nutrition Facts : Calories 536 calories, Fat 40g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 423mg sodium, Carbohydrate 34g carbohydrate (15g sugars, Fiber 7g fiber), Protein 14g protein.

DUNGENESS CRAB SALAD WITH SWEET PEA TENDRILS AND ORANGE DRESSING

Dungeness Crab Salad with Sweet Pea Tendrils and Orange Dressing image

Provided by Robert Irvine : Food Network

Time 32m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 teaspoon grapeseed oil
1 red onion, diced small
2 cloves garlic, lightly crushed with the side of a knife blade, then minced
2 plum tomatoes, seeds removed and cut brunoise
1 blood orange, segmented and diced
2 tablespoons minced fresh chives
2 tablespoons minced fresh mint leaves
1 tablespoon hoisin sauce
1 teaspoon soy sauce
2 tablespoons mayonnaise
4 (1 1/2 to 2-pound) Dungeness crabs, meat removed from claws and body (equates to about 1 pound of crabmeat)
1/2 cup pea tendrils

Steps:

To make the orange dressing: 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.
For the crab salad: 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.

Tips:

Choose the freshest ingredients possible: Fresh crab, oranges, and vegetables will give your salad the best flavor.
Don't overcook the crab: Crab meat is delicate and can easily become tough if overcooked. Cook it just until it is opaque and tender.
Use a variety of citrus fruits: Oranges are the traditional citrus fruit used in crab salad, but you can also use grapefruit, tangerines, or lemons. This will add a refreshing brightness to the salad.
Add some crunch: Celery, cucumber, and red onion are all great additions to crab salad. They add texture and flavor to the salad.
Use a light dressing: A simple vinaigrette or mayonnaise-based dressing is all you need to dress crab salad. A heavy dressing will overwhelm the delicate flavor of the crab.
Serve the salad chilled: Crab salad is best served chilled. This will help to keep the crab meat firm and the flavors fresh.

Conclusion:

Orange crab salad is a classic summer dish that is both refreshing and delicious. It is a great way to enjoy fresh crab and citrus fruits. With a few simple tips, you can make a delicious orange crab salad that will be a hit at your next party or potluck.