Pink Crab Caesar Salad
Pink crab caesar salad with blood orange dressing and pumpernickel croutons
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Dinner, Lunch, Main Course, Salad
Cuisine: American
Keyword: caesar salad, crab, dinner salad, salad
Servings: 2 people
The Dressing
- 1 clove Garlic Crushed
- 1-2 Anchovies or a few Dashes of Worcestershire
- 1/2 Blood Orange juiced
- 1/2 tsp Dijon Mustard
- 1/4 C Olive Oil
- 1/4 C Parmesan Grated
The Croutons
- 2 C Pumpernickel Bread Torn Into Bite Sized Chunks.
- Olive Oil
The Rest of the Salad Stuff
- Parmigiano-Reggiano Shaving. As much as you want. I want a lot.
- 1-2 C Lump Crabmeat
- 1-2 heads Pink Radicchio
To make the dressing combine garlic, anchovy, blood orange juice and mustard into a food processor or blender. I typically use an immersion blender for this. You can also certainly just mix it all up in a bowl too, use what ya got. Drizzle in oil while blending, or whisking to get an emulsified dressing. Stir in your grated cheese and season with salt and pepper.
To make the croutons arrange your torn bread chunks in a single layer on a sheet tray, toss with a generous drizzle of oil, and season with salt and pepper. Bake at 300°F (150°C) till they are nice and crispy, tossing and testing for crispiness every 5 mins or so.
When you’re ready to eat you can arrange your radicchio on a large chilled platter. Scatter generously with your crab meat, croutons and shave over plenty of Parmigiano. Drizzle over your dressing, some more fresh pepper and eat up!
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