Recipe created by Chef
Scott Uehlein, corporate chef of Canyon Ranch Health Resorts
and SpaClubs.
Orange
Crab Salad
- 3/4 cup orange juice
- 1/4 cup vegetable oil
- 3 tablespoons champagne
vinegar
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1 avocado, diced
- 1 Florida orange, peeled
and cut into 1-inch pieces
- 1/4 cup minced red onion
- 1/4 cup chopped red bell
pepper (can substitute any color pepper)
- 1 tablespoon chopped fresh
cilantro
- 2 teaspoons fresh minced
jalapeno or serrano pepper, optional
- 1 pound lump crabmeat
(fresh or frozen)
- Lettuce leaves (leaf lettuce
or spring mix)
- Ground black pepper
- Fresh Florida orange segments,
if desired
- Whisk together first 5
ingredients to make dressing; set aside.
- In large mixing bowl,
combine avocado, orange, red onion, red bell pepper, cilantro
and jalapeno. Let stand for 30 minutes.
- Squeeze all liquid out
of crabmeat. Check carefully for any shells. Add crabmeat to
salad mixture.
- Arrange lettuce on salad
plates. Top with crabmeat mixture and reserved dressing. Season
to taste with freshly ground pepper; garnish with orange segments
if desired.
Makes 6 servings.
Recipe and photograph provided courtesy
of the Florida Department of Citrus, through ECES, Inc., Electronic Color Editorial
Services.
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