Crab Salad with Orange and Oregano on Grilled Sourdough Recipe

Name: Crab Salad with Orange and Oregano on Grilled Sourdough
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lemon, juiced; 1 tablespoon red wine vinegar, a splash; 2 tablespoons fresh oregano, stripped from a few sprigs, chopped; 2 to 3 tablespoons chopped flat-leaf parsley, a handful of leaves; 1/3 cup extra-virgin olive oil, plus more for grilling bread; Salt and pepper; 2 (6-ounce) tubs fresh lump crab meat, available at fish counter in larger markets; 1 navel orange; 1/2 medium red onion, chopped; 4 slices, 1/2-inch thick, country sourdough bread

Servings: persons

1 lemon, juiced
1 tablespoon red wine vinegar, a splash
2 tablespoons fresh oregano, stripped from a few sprigs, chopped
2 to 3 tablespoons chopped flat-leaf parsley, a handful of leaves
1/3 cup extra-virgin olive oil, plus more for grilling bread
Salt and pepper
2 (6-ounce) tubs fresh lump crab meat, available at fish counter in larger markets
1 navel orange
1/2 medium red onion, chopped
4 slices, 1/2-inch thick, country sourdough bread

1
Preheat a stovetop grill pan over medium high heat.
2
In a small bowl, combine lemon juice, vinegar, oregano and parsley.
3
Whisk in evoo in a slow stream.
4
Season dressing with salt and pepper.
5
Transfer tubs of crab to a bowl and run fingers through the meat to check for pieces of shells.
6
Cut the ends off 2 navel oranges.
7
Stand oranges upright and remove peels in strips working around each orange with a sharp small knife.
8
Thinly slice the orange, then coarsely chop.
9
Add chopped oranges and red onion to the bowl of crab meat.
10
Drizzle the dressing over the crab mixture and toss to evenly coat.
11
Cover and chill salad until ready to serve.
12
Lightly brush the bread slices with oil and grill, turning once, until lightly toasted.
13
To serve, mound the chilled crab salad over the grilled bread and enjoy with a Frozen Peach Champagne Cocktail.

238

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 lemon, juiced, 1 tablespoon red wine vinegar, a splash, 2 tablespoons fresh oregano, stripped from a few sprigs, chopped, 2 to 3 tablespoons chopped flat-leaf parsley, a handful of leaves, and more.

Yes, Crab Salad with Orange and Oregano on Grilled Sourdough 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 Orange and Oregano on Grilled Sourdough

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