California Crab Salad California Crab Salad

California Crab Salad | Food styling by Christopher St. Onge | Prop styling by Madeleine Johari Image by: Ronald Tsang

This vibrantly coloured salad is tangy and refreshing—the perfect pairing for mild crab.

  • Prep time 20 minutes
  • Total time 20 minutes
  • Portion size 6 servings


Orange Dressing:


Orange Dressing: Finely grate orange zest to make 1 tsp. Remove remaining peel and pith from oranges; cut oranges crosswise into 1/4-inch thick slices. Set aside.

In small bowl, whisk together orange zest, vinegar, mustard, honey, ginger, salt and pepper. Gradually whisk in oil in thin steady stream. (Make-ahead: Refrigerate in airtight container for up to 5 days.)

Salad: Divide and layer lettuce, fennel, radish, avocado, red onion, mint and oranges among 4 plates. Top with crabmeat; drizzle with dressing. Sprinkle with almonds.

Tip from The Test Kitchen: Use a mandoline to thinly and evenly slice the fennel and radish. Keep the fennel fronds for a delicate anise-flavoured garnish. If you can’t find Little Gem lettuce, substitute Bibb. 

Nutritional facts Per serving: about

  • Fibre 4 g
  • Sodium 139 mg
  • Sugars 7 g
  • Protein 5 g
  • Calories 168
  • Total fat 12 g
  • Potassium 438 mg
  • Cholesterol 10 mg
  • Saturated fat 2 g
  • Total carbohydrate 12 g


  • Iron 9
  • Folate 36
  • Calcium 6
  • Vitamin A 25
  • Vitamin C 65
Share X
Lunch & Dinner

California Crab Salad