Orange Crab Salad Recipes

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.

CRAN-ORANGE COUSCOUS SALAD

Cran-Orange Couscous Salad image

I often create salads for summer using a variety of healthy, filling grains. This version with tender couscous is amped up by the bright flavors of oranges, cranberries, basil and a touch of fennel. -Kristen Heigl, Staten Island, New York

Provided by Taste of Home

Categories Lunch Side Dishes

Time 40m

Yield 12 servings.

Number Of Ingredients 18

Ingredients

3 cups uncooked pearl (Israeli) couscous
2 cans (14 ounces each ) garbanzo beans or chickpeas, rinsed and drained
2 large navel oranges, peeled and chopped
2 cups fresh baby spinach
1 cup crumbled goat cheese
1 small red onion, chopped
3/4 cup dried cranberries
1/2 cup fennel bulb, thinly sliced, fronds reserved
1/2 cup chopped pecans, toasted
8 fresh basil leaves, chopped, plus more for garnish
VINAIGRETTE:
1/2 cup olive oil
1/4 cup orange juice
1/4 cup balsamic vinegar
1 tablespoon grated orange zest
2 teaspoons honey
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Prepare couscous according to package directions. Fluff with a fork; cool. In a bowl, combine couscous and the next 9 ingredients. In a small bowl, whisk together vinaigrette ingredients until blended. Pour over salad; toss to coat. Garnish with additional chopped basil and reserved fennel fronds.

Nutrition Facts : Calories 403 calories, Fat 16g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 335mg sodium, Carbohydrate 57g carbohydrate (15g sugars, Fiber 5g fiber), Protein 10g protein.

MANDARIN ORANGE CRAB SALAD

Mandarin Orange Crab Salad image

Looks easy and not too many ingredients - here for safe keeping from Our Best Home Cooking, courtesy of Moriches Bay Realty.

Provided by Oolala

Categories Crab

Time 5m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

6 ounces crabmeat, drained
1 (10 1/2 ounce) canned mandarin oranges, drained, chilled
1 leaf lettuce, for garnish
1/4 cup plain low-fat yogurt
2 tablespoons seafood cocktail sauce

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.

Nutrition Facts : Calories 73.1, Fat 0.5, SaturatedFat 0.2, Cholesterol 18.8, Sodium 370.1, Carbohydrate 8.2, Fiber 0.5, Sugar 7.7, Protein 9.1

CRABBY ORANGE SALAD

Crabby Orange Salad image

Succulent crab is tossed with juicy orange segments and topped with a creamy, orange-infused dressing.

Provided by sal

Categories Salad Seafood Salad Recipes Crab Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 6

Ingredients

1 (6 ounce) can crabmeat, drained and flaked
3 large oranges, peeled and segmented
⅓ cup orange juice
¼ cup mayonnaise
½ cup sweetened whipped cream
2 tablespoons white sugar

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.

Nutrition Facts : Calories 257.9 calories, Carbohydrate 26 g, Cholesterol 48.3 mg, Fat 13.3 g, Fiber 3.4 g, Protein 10.4 g, SaturatedFat 2.8 g, Sodium 227.9 mg, Sugar 21.6 g

FENNEL, CRAB & ORANGE SALAD

Fennel, crab & orange salad image

A simply beautiful crab salad recipe, with pops of sweet orange, fresh mint and a chilli kick.

Provided by Laura Fyfe

Categories Light meals Jamie Magazine Alfresco Dinner for two Seafood Mains

Time 15m

Yield 2

Number Of Ingredients 7

Ingredients

1 bulb of fennel
2 oranges
2 fresh sprigs of mint
1 ripe avocado
½ a fresh green chilli
100 g white crabmeat, from sustainable sources
2 tablespoons extra virgin olive oil

Steps:

Trim the fennel, then thinly slice on a mandolin and place in a bowl of iced water.
Peel and slice 1½ oranges, then arrange on a platter.
Pick and tear the mint leaves, destone the avocado, then slice and scoop out the flesh. Dice the chilli.
Arrange on the platter with the fennel and crabmeat.
Mix the remaining orange juice with the oil. Season generously with sea salt and black pepper, then drizzle over the salad. Serve at once.

Nutrition Facts : Calories 306 calories, Fat 22.3 g fat, SaturatedFat 3.8 g saturated fat, Protein 14.2 g protein, Carbohydrate 13.1 g carbohydrate, Sugar 12.2 g sugar, Sodium 0.9 g salt, Fiber 7.7 g fibre

CRAB SALAD WITH ORANGE VINAIGRETTE

Crab Salad With Orange Vinaigrette image

I found this recipe a few years ago in the newspaper... I absolutely adore it. It is simple and fresh and sure to impress your guests!

Provided by hollyfrolly

Categories Crab

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3 cups orange juice, fresh squeezed
1/4 cup champagne vinegar
1/2 cup extra virgin olive oil
2 tablespoons thyme, fresh, chopped
2 teaspoons garlic, fresh, minced
4 tablespoons basil, fresh, chopped
salt
pepper
2 lbs crabmeat, jumbo lump, shells removed
1 lb spinach, fresh, washed, baby
1/2 cup walnuts, toasted
1 orange, peeled, segmented
1/4 cup red onion, diced

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.

Nutrition Facts : Calories 657.5, Fat 38.8, SaturatedFat 5, Cholesterol 95.2, Sodium 1988.1, Carbohydrate 31.1, Fiber 5, Sugar 20, Protein 48.8

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.

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