Orange Crab Salad Recipe
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Orange Crab Salad

By: Margaret Pache  
"This salad is especially satisfying with oranges from our own trees."

Rating: This weblink has been rated 4 times with an average star rating of 4.3 Read Reviews (4)

Rate/Review | 75 people have saved this

Prep Time:
25 Min
Ready In:
25 Min

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Original Recipe Yield 4 servings
 

Ingredients

  • 2 cups 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 (6 ounce) can lump crabmeat, drained and flaked
  • 4 cups mixed salad greens
  • 1 (3 ounce) can 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

  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.
  2. In a small bowl, whisk together the dressing ingredients. Serve with crab salad.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 25, 2009 by SCARLETMAPLE 
This recipe was terrific. I used crab legs which was a real treat. I was just getting this... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 16, 2009 by Lea 
Light and refreshing! I used the Litehouse toasted sesame genger dressing from Target and it... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 16, 2009 by SunnyByrd Supporting Member (Click to learn more about Supporting Membership)
I want to give this recipe a 4, but I just can't quite do it. While I loved the combo of crab,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 11, 2008 by mina t 
Delightfully different! The horseradish/ginger combination in the dressing makes this salad... MORE

 
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