Crab Salad

Name: Crab Salad (Салат из крабов с апельсинами)
Yield: 4 Servings
Cuisine: Russia
Ingredients: 1 tablespoon freshly squeezed lemon juice; 2 tablespoons mayonnaise; ¼ teaspoon salt; freshly ground white pepper to taste; 1 tablespoon cider vinegar; ½ teaspoon Dijon mustard; 3 tablespoons vegetable oil; 1 tablespoon snipped fresh dill; Salt, freshly ground black pepper to taste; Salt, freshly ground black pepper to taste; 1 orange, peeled and chopped; 1/3 cup chopped dill pickle; ½ cup chopped scallion(s); ¾ pound fresh crabmeat; 2 tablespoons water; 1 cup frozen corn kernels; 1 head of romaine lettuce

Салат из крабов с апельсинами

Preparation info

4
Servings

Difficulty
Medium

Appears in

A Taste of Russia

By Darra Goldstein

Published 1983

About

The cold waters of the White Sea abound with crab, which Russians consider a delicacy. This salad has a nice citrusy lilt, thanks to the unusual addition of chopped oranges. This recipe is from post-Soviet times.

Ingredients

1 head of romaine lettuce
1 cup frozen corn kernels
2 tablespo

Europe
Russia
Fish course
Pescatarian
Gluten-free
Eastern Europe

Method

Remove the coarse outer leaves from the head of lettuce. Tear the leaves from the inner heart into bite-sized pieces, place in a bowl, and set aside.

Cook the frozen corn with 2 tablespoons water for 1 minute, or just until thawed. Drain well.

In a medium bowl mix the crabmeat with t