Crabby Orange Salad

Scott Anderson


I found this recipe online and changed it to provide a sweeter note utilizing Oranges and Pomelos in addition to tweaking the dressing by adding Seafood Seasoning & Yuzu Rice Vinegar. You can add any honey you desire, the more fragrant the honey the better the roasted nuts will taste.

Yuzu Rice Vinegar has a fruity note to it, if you cannot find any then substitute regular rice wine vinegar and add an additional teaspoon of grated Orange zest.

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20 Min


2 c
valencia oranges, peeled and sectioned
1 medium
pomelo, peeled and sectioned
4 small
scallions – chopped
1/2 c
bias sliced celery
1/2 c
batonette cut carots
8 oz
jumbo lump crabmeat, cleaned
4 c
mesclun mix salad greens - washed
2/3 c
orange blossom honey roasted pecans *
1 can(s)
chow mein noodles (3oz – more to taste)


1/2 c
lite mayo
2 tsp
1 tsp
grated horseradish
1 tsp
minced ginger
1/8 tsp
phiilips seafood seasoning
1/4 c
yuzu rice vinegar (orange flavored vinegar)
*arrange pecans on sheet pan and drizzle with honey and then roast off at 325 degrees until the sugar begins to caramelize on the nuts. remove pan from the oven and allow to cool. when cool remove nuts from pan and set aside.

Directions Step-By-Step

In a small bowl, whisk together the ginger dressing.
In a large salad bowl, combine the first six ingredients and set aside. Now plate the greens in the center of four plates.
Sprinkle with the honey roasted Pecans and chow mein noodles and drizzle on dressing.
Top with Jumbo Lump Crabmeat

About this Recipe