Orange Crab Salad Recipe
Orange Crab Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This salad is especially satisfying with oranges from our own trees.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Directions

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. Yield: 4 servings.
Originally published as Orange Crab Salad in Country Extra July 2004, p51

Nutritional Facts

1-3/4 cups: 536 calories, 40g fat (5g saturated fat), 48mg cholesterol, 423mg sodium, 34g carbohydrate (15g sugars, 7g fiber), 14g protein.

  • 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
  1. 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. Yield: 4 servings.
Originally published as Orange Crab Salad in Country Extra July 2004, p51

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