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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 ]]

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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


  • Prep Time: 15 mins




    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)


    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!