Crab and Tangerine Salad

Name: Crab and Tangerine Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps Champagne vinegar; 454 grams shelled cooked crab; 2 heads (14 oz. total) frisée, ends trimmed and leaves torn into pieces; 1 teaspoon kosher salt; 118 milliliters extra-virgin olive oil; 8 servings Freshly cracked pepper; 2 smalls shallots, minced; 10 About tangerines

Crab and Tangerine Salad might be just the main course you are searching for. This recipe serves 8. This recipe covers 24% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and primal recipe has 243 calories, 12g of protein, and 14g of fat per serving. Head to the store and pick up champagne vinegar, crab, olive oil, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

Zest 2 tangerines and juice about 4 (enough to make 1/4 cup). Peel remaining fruit and separate segments; set aside.

Ingredients you will need

Tangerine

Fruit

Juice

Mix shallots, tangerine zest and juice, vinegar, oil, and salt together in a small bowl.

Ingredients you will need

Tangerine

Shallot

Vinegar

Juice

Salt

Cooking Oil

Equipment you will use

Bowl

Let sit at least 15 minutes.

Put frise in a large salad bowl. Top with tangerines and crab.

Ingredients you will need

Tangerine

Crab

Equipment you will use

Bowl

Pour half the dressing over salad and toss to coat evenly.

Divide mixture among plates, arranging citrus segments and larger crab pieces on greens.

Ingredients you will need

Greens

Crab

Drizzle with a little more dressing and sprinkle with pepper.

Ingredients you will need

Pepper

Make ahead: Dressing, up to 1 day, chilled.

Equipment

Bowl

Ingredients

Servings:

2Tbsps

Champagne vinegar 454grams

shelled cooked crab 2heads

(14 oz. total) frisée, ends trimmed and leaves torn into pieces 1teaspoon

kosher salt 118milliliters

extra-virgin olive oil 8servings

Freshly cracked pepper 2smalls

shallots, minced 10

About tangerines

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Hindsight Wines Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.