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Key West Crab Salad

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Ingredients
  Torn spinach 3 Cup (48 tbs)
  Torn leaf lettuce 2 Cup (32 tbs)
  Finely shredded cabbage 1 Cup (16 tbs)
  Oranges 2 Medium, peeled and sectioned
  Red onion 1 Small, sliced and separated into rings
  Cooked crabmeat 12 Ounce, broken into bite-size chunks
  Grated orange peel 1⁄2 Teaspoon
  Orange juice 3 Tablespoon
  Balsamic vinegar 2 Tablespoon
  Olive oil/Canola oil 2 Teaspoon
  Minced fresh tarragon/1/4 teaspoon dried tarragon 1 Teaspoon
Directions

In a large bowl, combine the spinach, lettuce, cabbage, oranges and onions.
Add the crabmeat and gently toss until combined; set aside.
In small jar with a tight-fitting cover, combine the orange peel, orange juice, vinegar, oil and tarragon.
Cover and shake until well combined.
Pour over the spinach mixture and gently toss until coated.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Seafood

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