FREE SHIPPING ON ALL ORDERS OVER $99!

0

Your Cart is Empty

Crab Salad

This delightful jumbo lump crab salad features the vibrant combination of citrus and fennel, resulting in a refreshing, subtly sweet, and satisfying flavor.

Serve our jumbo lump crab meat atop a bed of frisée lettuce and baby arugula and dress with homemade citrus vinaigrette. This summer crab salad serves as an impressive introduction to any meal.

[[ recipeID=recipe-9l15c73gq, title=Crab Salad with Citrus & Fennel ]]


Leave a comment

Comments will be approved before showing up.


Also in Best Seafood Recipes

sole meuniere recipe on a white plate with vegetables and lemon
Sole Meuniere Recipe

A symphony of flavors and simple elegance with this French classic: Sole Meuniere!
Read More
a white bowl filled with oyster stew served over a warm brie crostini
Oyster Pan Roast Stew over warm brie crostini

A deeply flavored, rich, warm dish featuring briny shucked oysters and crispy bacon bits, served over a warm brie crostini.
Read More
New England Fish Cake Recipe
New England Fish Cake Recipe

New England fish cakes are a cherished comfort food classic, traditionally made to utilize leftover cooked fish.
Read More

Crab Salad with Citrus & Fennel

This Crab Salad with citrus and fennel is light, sweet, and perfectly balanced. Served over a bed of frisée lettuce with baby arugula and a homemade citrus vinaigrette. An elegant start to any meal!

Servings: 4

Keywords:

  • Prep Time: 15 mins

Ingredients

Instructions

Ingredients

    The Citrus Vinaigrette

    • ¼ cup extra virgin oil
    • 2 Tbsp fresh orange juice (about ½ an orange -- pro tip: use the segmented orange remains to squeeze out fresh orange jucie!)
    • 1 Tbsp fresh lemon juice (about ½ lemon)
    • 1 tsp Dijon mustard
    • 2 Tbsp chives (thinly sliced)
    • ½ tsp Kosher salt
    • ¼ tsp freshly ground black pepper

    The Crab Salad

    • 1 small head of frisée lettuce (root trimmed, leaves separated into smaller pieces)
    • 1 cup baby arugula (or microgreens)
    • 1 (16 oz) can North Coast Seafood Jumbo Lump Crab Meat (drained of any excess liquid)
    • 2 large oranges (peeled and cut into segments)
    • 1 bulb fennel (peeled, core removed, and thinly sliced into half moons)
    • 2 Tbsp chives (thinly sliced, for serving)
    • 2 Tbsp fresh dill (for serving)
    • Flaky sea salt (for serving)

    Instructions

    Make the citrus vinaigrette

    1. Combine ¼ cup extra virgin olive oil, 2 Tbsp orange juice, 1 Tbsp lemon juice, 1 tsp Dijon mustard, 2 Tbsp chives, ½ tsp Kosher salt, and ¼ tsp freshly ground black pepper in a measuring cup or mason jar with tight fitting lid.
    2. Either stir well or shake until emulsified. Set aside.

    Begin assembling the salad

    1. On a large serving platter (or individual plates), place an even layer of frisée lettuce leaves, separated into small pieces with your hands.
    2. Place ¼ cup of baby arugula or micro greens on top.
    3. Divide the orange segments evenly between all plates, add the thinly sliced fennel, then carefully add jumbo lump crab pieces.

    Dress the salad, then serve

    1. Drizzle the salad dressing on top, then sprinkle with sliced chives, chopped fresh dill, and a generous pinch of flaky sea salt. Serve immediately!