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Crab Salad with Tangerines and Ruby Beets


1 head butter lettuce or mixed greens – 5-6 cups
1 green apple – quartered and thinly sliced
1/2 fennel bulb – thinly sliced or shaved on mandoline
1 lb crab meat
4 tangerines or tangelos – zest 1 tsp
(then skin and section) save all juice for dressing

4 baby red beets – steamed or roasted
1/4 cup fresh mint – chiffonade
1/4 cup fresh pomegranate seeds
Fresh dill for garnish

Citrus Dressing

1/4 cup freshly squeezed tangerine juice 1 tsp tangerine zest
1 tsp lemon juice
1 tsp honey
1/3 cup olive oil
Salt and pepper


Mix all dressing ingredients in a small bowl except olive oil. Slowly whisk in olive oil and salt and pepper to taste.

In a salad bowl, gently toss lettuce with apple, fennel, a little dressing and a pinch of salt and pepper. Next layer crab, tangerines, beets, mint, pomegranate seeds, dill and drizzle with more dressing to taste. This salad can be individually plated or served from a large salad bowl. Serves 4-6.

Serve with:

Kunde Family Winery Chardonnay - Wildwood Vineyard


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