LOUISIANA BLUE CRAB AND BLOOD-ORANGE SALAD

Louisiana Blue Crab and Blood-Orange Salad image

Provided by Christine Muhlke

Categories easy, quick, salads and dressings

Time 30m

Yield Serves 4

Number Of Ingredients 11

Ingredients

1 pound Louisiana crabmeat
2 tablespoons mayonnaise (Hellmann's or homemade)
1 large jalapeño, diced
2 teaspoons lime juice
2 teaspoons blood-orange juice
½ teaspoon cayenne
2 large pinches salt
2 kohlrabi
2 blood oranges
2 tablespoons small basil leaves
1 tablespoon extra-virgin olive oil

Steps:

Gently pick through the crabmeat to remove any bits of shell. In a medium bowl, mix together the crab, mayonnaise, jalapeño, lime and blood-orange juices and cayenne. Season with salt to taste. Set aside.
Peel the kohlrabi and finely julienne using a mandoline or knife. Place in a medium bowl. Cut off the ends of the blood oranges. Slice off the peel, working as close to the flesh as possible, making sure to remove all of the white pith. Hold the orange over a small bowl to catch the juice. Using a small paring knife to slice in between the membranes, gently lift out each section and add to the kohlrabi as you work your way around the fruit. Squeeze any remaining juice into the small bowl. Add the basil to the kohlrabi and orange sections. Whisk the oil into the blood-orange juice, pour over the kohlrabi and blood-orange salad and toss to combine. Season with salt, to taste.
Divide the crabmeat among 4 salad plates and top with the salad.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 2 grams, Sodium 696 milligrams, Sugar 9 grams, TransFat 0 grams