Crab Salad With Orange And Oregano On Toast Recipes

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.

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.

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.