Crab Salad

Салат из крабов с апельсинами

Preparation info

  • 4

    • Difficulty


Appears in

A Taste of Russia

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.


  • 1 head of romaine lettuce
  • 1 cup frozen corn kernels
  • 2 tablespoons water
  • ¾ pound fresh crabmeat
  • ½ cup chopped scallion(s)
  • 1/3 cup chopped dill pickle
  • 1 orange, peeled and chopped
  • 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


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 the corn, scallions, dill pickle, and orange.

In a small bowl mix together the lemon juice, mayonnaise, ¼ teaspoon salt, and white pepper. Pour this dressing over the crab salad and toss to coat evenly.

In another small bowl mix together the cider vinegar and mustard. Whisk in the vegetable oil, then add the dill and season to taste with salt and pepper.

Toss the lettuce with this dressing, then arrange it decoratively on a serving plate. Top with the crab salad.