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Photo: Annabelle Breakey; Styling: Emma Star Jensen

Crab and Tangerine Salad

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).

Sunset DECEMBER 2013

  • Yield: Serves 8
  • Total: 20 Minutes


  • 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


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

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

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

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

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

Nutritional Information

Amount per serving
  • Calories: 233
  • Calories from fat: 55%
  • Protein: 14g
  • Fat: 15g
  • Saturated fat: 2.1g
  • Carbohydrate: 13g
  • Fiber: 1.4g
  • Sodium: 428mg
  • Cholesterol: 43mg

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Crab and Tangerine Salad Recipe