Crab Salad with Orange and Oregano on Grilled Sourdough

Name: Crab Salad with Orange and Oregano on Grilled Sourdough
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps chopped flat-leaf parsley, a handful of leaves; 1 lemon, juiced; 340 grams fresh lump crab meat, available at fish counter in larger markets; 1 navel orange; 79 milliliters extra-virgin olive oil, plus more for grilling bread; 2 Tbsps fresh oregano, stripped from 3 sprigs, chopped; 1 mediums red onion, chopped; 1 Tbsp red wine vinegar, 1 tablespoon; 4 servings Salt and pepper; 4 slices 1/2-inch thick, country sourdough bread

Crab Salad with Orange and Oregano on Grilled Sourdough is a dairy free and pescatarian main course. This recipe makes 4 servings with 448 calories, 24g of protein, and 20g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. If you have coun

Instructions

Preheat a stovetop grill pan over medium high heat.

Equipment you will use

Grill Pan

Stove

In a small bowl, combine lemon juice, vinegar, oregano and parsley.

Ingredients you will need

Lemon Juice

Oregano

Parsley

Vinegar

Equipment you will use

Bowl

Whisk in evoo in a slow stream. Season dressing with salt and pepper.

Ingredients you will need

Salt And Pepper

Extra Virgin Olive Oil

Equipment you will use

Whisk

Transfer tubs of crab to a bowl and run fingers through the meat to check for pieces of shells.

Ingredients you will need

Pasta Shells

Crab

Meat

Equipment you will use

Bowl

Cut the ends off 2 navel oranges. Stand oranges upright and remove peels in strips working around each orange with a sharp small knife. Thinly slice the orange, then coarsely chop.

Ingredients you will need

Navel Orange

Orange

Equipment you will use

Knife

Add chopped oranges and red onion to the bowl of crab meat.

Ingredients you will need

Crabmeat

Red Onion

Orange

Equipment you will use

Bowl

Drizzle the dressing over the crab mixture and toss to evenly coat. Cover and chill salad until ready to serve.

Ingredients you will need

Crab

Lightly brush the bread slices with oil and grill, turning once, until lightly toasted.

Ingredients you will need

Bread

Cooking Oil

Equipment you will use

Grill

To serve, mound the chilled crab salad over the grilled bread and enjoy with a Frozen Peach Champagne Cocktail.

Ingredients you will need

Champagne

Cocktail

Bread

Peach

Crab

Equipment

Ingredients

Servings:

2Tbsps

chopped flat-leaf parsley, a handful of leaves 1

lemon, juiced 340grams

fresh lump crab meat, available at fish counter in larger markets 1

navel orange 79milliliters

extra-virgin olive oil, plus more for grilling bread 2Tbsps

fresh oregano, stripped from 3 sprigs, chopped 1mediums

red onion, chopped 1Tbsp

red wine vinegar, 1 tablespoon 4servings

Salt and pepper 4slices

1/2-inch thick, country sourdough bread

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. You could try Foley Estate Winery Sta. Rita Hills Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 27 dollars per bottle.

Foley Estate Winery Sta. Rita Hills Chardonnay

Rancho Santa Rosa Vineyard was originally conceived as individual micro-vineyards delineated into 59 unique blocks based upon soil, exposure, elevation, grade, rootstock and clone. Rancho Santa Rosa produces remarkably rich and silky wines.