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Crab Salad Vinaigrette on Toasted Ciabatta
Crab is a true luxury—but one that you can economically serve guests. By combining the crabmeat with fresh, crisp cucumber, sweet red onion, crunchy celery, orange juice and zesty spices, and serving it as a spread for crusty slices of ciabatta, a little crab goes a long way.
Ready In: 25 Minutes
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Serves 4
DIRECTIONS
- Combine crabmeat, cucumber, celery and onion in a medium bowl.
- Combine olive oil, orange peel, orange juice, honey, coriander, salt and cayenne pepper in a small bowl; whisk until smooth. Pour dressing over crabmeat mixture, and toss to coat.
- Serve with ciabatta toasts or Belgian endive leaves.
- Per serving: 235 cal., 3 g fat (1 g sat. fat), 22 mg chol., 534 mg sodium,38 g carbo., 2 g fiber, 14 g pro.
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