Crab Salad with Ginger and Dried Orange Peel Recipe

Name: Crab Salad with Ginger and Dried Orange Peel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 3 large scallion whites, thinly sliced, plus 1 scallion green, thinly sliced; 1 tablespoon minced fresh ginger; 2 tablespoons sake; 1 tablespoon rice vinegar; 1 teaspoon soy sauce; 1 teaspoon sugar; 1 pound crabmeat, preferably Dungeness, Maine claw or lump, picked over; Salt and freshly ground pepper; 1/2 teaspoon granulated dried orange peel

Servings: persons

3 tablespoons vegetable oil
3 large scallion whites, thinly sliced, plus 1 scallion green, thinly sliced
1 tablespoon minced fresh ginger
2 tablespoons sake
1 tablespoon rice vinegar
1 teaspoon soy sauce
1 teaspoon sugar
1 pound crabmeat, preferably Dungeness, Maine claw or lump, picked over
Salt and freshly ground pepper
1/2 teaspoon granulated dried orange peel

1
In a large skillet, heat the oil.
2
Add the scallion whites and ginger and cook over moderate heat until starting to brown, about 3 minutes.
3
Add the sake, rice vinegar, soy sauce and sugar and cook, stirring to dissolve the sugar, about 1 minute.
4
Add the crabmeat and scallion green and toss lightly to coat.
5
Season with salt and pepper.
6
Transfer the salad to a platter and sprinkle with the granulated orange peel.
7
Serve at room temperature or lightly chilled.

109

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 3 large scallion whites, thinly sliced, plus 1 scallion green, thinly sliced, 1 tablespoon minced fresh ginger, 2 tablespoons sake, and more.

Yes, Crab Salad with Ginger and Dried Orange Peel falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crab Salad with Ginger and Dried Orange Peel

How did you like this recipe?

Frequently Asked Questions