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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Crab salad with orange and fennel

Crab Salad

Posted by: Ari Laing

This Crab Salad with citrus and fennel is light, sweet, and perfectly balanced. Serve over a bed of frisée lettuce with baby arugula and a homemade citrus vinaigrette. An elegant start to any meal! GF, DF

recipe +-

Posted by: Ari Laing
Crab salad with orange and fennel
Print Recipe
5 from 3 votes

Crab Salad

This Crab Salad with citrus and fennel is light, sweet, and perfectly balanced. Serve over a bed of frisée lettuce with baby arugula and a homemade citrus vinaigrette. An elegant start to any meal! GF, DF
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Course: Appetizer, Dinner, Lunch
Cuisine: American, French
Keyword: citrus vinaigrette, crab and citrus, frisée salad, jumbo lump crab meat, jumbo lump crab salad
Servings: 4 servings
Calories: 202kcal
Author: Ari Laing

Ingredients

For the citrus vinaigrette

  • ¼ cup extra virgin olive 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

For 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

Instructions

  • Make the citrus vinaigrette. 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. Either stir well or shake until emulsified. Set aside.
  • Begin assembling the salad. On a large serving platter (or individual plates), place an even layer of frisée lettuce leaves, separated into small pieces with your hands. Place ¼ cup of baby arugula or micro greens on top. 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. Drizzle the salad dressing on top, then sprinkle with sliced chives, chopped fresh dill, and a generous pinch of flaky sea salt. Serve immediately!

Notes

  • Salad dressing will keep in an airtight container in a fridge for up to 2 weeks.

Nutrition

Sodium: 365mg | Calcium: 136mg | Vitamin C: 78mg | Vitamin A: 3799IU | Sugar: 10g | Fiber: 7g | Potassium: 700mg | Cholesterol: 1mg | Calories: 202kcal | Monounsaturated Fat: 10g | Polyunsaturated Fat: 2g | Saturated Fat: 2g | Fat: 14g | Protein: 3g | Carbohydrates: 19g | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!