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Key West Crab Salad

  • Prep

    15 m
  • Ready In

    15 m
jen

jen

A yummy spinach salad with an orange dressing. Tuna or shrimp can be substituted for the crab meat.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 183 kcal
  • 9%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 19.8 g
  • 40%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 312 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, combine spinach, lettuce, cabbage, oranges, and onions. Add crabmeat, and gently toss until combined. Set aside.
  2. In a small jar with a tight-fitting lid, combine orange zest, orange juice, vinegar, oil and tarragon. Cover, and shake until well mixed.
  3. Pour orange dressing over spinach salad, and gently toss until salad is well coated.
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Reviews

REVCLAUS
26

REVCLAUS

10/14/2003

This is a super crab salad, different from most mayo/sour cream based crab salads. It's sweet and tangy, with just the right amount of everything! My husband and I loved it! It does take some prep time for the greens, but not a lot. I'd suggest always using fresh lump crab meat instead of canned. Next time we plan to serve it with egg rolls or soup and a crusty French baguette or artisan bread. Sorbet completes a light summer meal.

RUBIES71
14

RUBIES71

8/25/2003

nice and light. I used a mix of spinach and boston lettuce. I will make this again.

LOTSADOTTI
11

LOTSADOTTI

6/1/2004

I found this salad bland. The flavors do not blend well. No one in my house would finish their helping. It got soggy very quickly. My bofriend ended up picking the crab out and eating it with a little cocktail sauce! We didn't eat the rest. Very dissappointing.

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