Orange Krab Salad

Okay, it’s chicken.

Did you think we’d use imitation crab meat? Eww.

This recipe is really good made with actual crab meat if you can find it, and your bank card can support that decision. Otherwise, the poor man’s version with chicken is just as delicious.

orange-krab-3

And before we get nervous about the “fancy” orange serving cups, hear me out: it’s not that big of a deal. We’ve been buying a bag of oranges every couple of weeks to make fresh OJ. It never makes more than a small glass for each of us but, oh man…nectar of the Gods, my friends!

I was saving the empty orange halves in the freezer for various projects that I never got around to doing, but instead you can keep them in the fridge and whip ’em out to use as adorable serving dishes. See? Fancy doesn’t have to be hard.

Pro tip!

orange-cut

Use a pair of scissors to cut the orange segments into small pieces. It’s so much easier than using a knife.

 

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Orange Krab Salad
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Orange Krab Salad
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Ingredients
  • 2 cups shredded cooked chicken cold
  • 1 cup chopped orange pieces
  • 1/2 cup minced celery
  • 1/4 cup minced onion
  • 1/3 cup mayonnaise (house recipe coming May 5th!)
  • 1/2 tsp Old Bay Seasoning
  • 2 TBSP chopped green onion optional for garnish
  • 4 small orange halves for bonus fancy points
  • salt to taste
Servings -4
Prep Time -10minutes
Ingredients
  • 2 cups shredded cooked chicken cold
  • 1 cup chopped orange pieces
  • 1/2 cup minced celery
  • 1/4 cup minced onion
  • 1/3 cup mayonnaise (house recipe coming May 5th!)
  • 1/2 tsp Old Bay Seasoning
  • 2 TBSP chopped green onion optional for garnish
  • 4 small orange halves for bonus fancy points
  • salt to taste
Servings -4
Prep Time -10minutes
Instructions
  1. In a large bowl, stir together chicken, orange pieces, celery and onion.
  2. Add mayonnaise, a pinch of salt, and seasoning. Stir gently until everything is evenly coated.
  3. Cover and let chill in refrigerator for at least 30 minutes. Serve garnished with green onion and an extra dash of Old Bay seasoning.
Recipe Notes
  • If you tolerate dairy, you can sub grassfed full-fat yogurt for mayonnaise.

2 Comments

  1. I had everything on hand by chance and tried this out for lunch. I added a touch of cayenne pepper to the cold chicken as I like it spicy, plus an extra dash of Himalayan salt. Turned out beautifully with simple bursting sweet and spicy flavours! Thanks for sharing :)

    • I like the way you think…I’m going to spice mine up next time, too. So glad you liked the recipe!

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