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Crab and Tangerine Salad





Total Time
20 mins

Just a few deftly chosen ingredients make for an elegant, complex-tasting salad. Serve it with warm rolls and glasses of cold, crisp white wine (our wine editor suggests Grenache Blanc).

 

This recipe, and others like it, can be found in the article “Now Is the Time to Use Winter Citrus. Here Are Our Favorite Recipes.“

Best of 2013: Crab and Tangerine Salad (1213)




Annabelle Breakey
  About 10 tangerines
 2 small shallots, minced
 2 tablespoons Champagne vinegar
 1/2 cup extra-virgin olive oil
 1 teaspoon kosher salt
 2 heads (14 oz. total) frisée, ends trimmed and leaves torn into pieces
 1 pound shelled cooked crab
  Freshly cracked pepper
Step 1
1

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

Step 2
2

Mix shallots, tangerine zest and juice, vinegar, oil, and salt together in a small bowl. Let sit at least 15 minutes.

Step 3
3

Put frisée in a large salad bowl. Top with tangerines and crab. Pour half the dressing over salad and toss to coat evenly.

Step 4
4

Divide mixture among plates, arranging citrus segments and larger crab pieces on greens. Drizzle with a little more dressing and sprinkle with pepper.

Step 5
5

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

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories233
% Daily Value *
Total Fat 15g20%

Saturated Fat 2.1g11%
Cholesterol 43mg15%
Sodium 428mg19%
Total Carbohydrate 13g5%

Dietary Fiber 1.4g5%
Protein 14g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.