Source: Florida Department of Citrus

Orange Crab Salad
An elegant crab salad is perfect for a special lunch or light dinner. The orangey dressing brightens the dish as nothing else can.
Serves: 6
Prep Time: 15 minutes
Cook Time: 0 minutes


3/4 cup orange juice
1/4 cup vegetable oil
3 tablespoons champagne vinegar
1 tablespoon honey
1/4 teaspoon salt
1 avocado, peeled and diced
1 orange, peeled and cut into 1-inch pieces
1/4 cup minced red onion
1/4 cup chopped red, yellow, or green bell pepper
1 tablespoon chopped fresh cilantro
2 teaspoons fresh minced jalapeno or serrano pepper, optional
1 pound fresh or frozen and defrosted lump crab meat
Freshly ground black pepper

Whisk together the orange juice, vegetable oil, vinegar, honey and salt. Set aside at room temperature and whisk again before using.

In a large mixing bowl, toss together the avocado, orange, red onion, bell pepper, cilantro and jalapeno. Let the salad stand for 30 minutes.

Meanwhile, gently squeeze the liquid from the crab meat. Check carefully for any shells. Add the crab meat to the salad.

Arrange the greens on each of 6 salad plates or on a serving platter. Top with the salad. Drizzle the dressing over the salad. Season with salt and pepper and serve, garnished with orange segments, if desired.