Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Crab Salad with Orange Spice Dressing Recipe
    Lost? Site Map

    Crab Salad with Orange Spice Dressing

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    1 hr 30 mins

    0 mins

    AuntWoofieWoof's Note:

    This is a salad with a "bite" to it. Arugula leaves have a slight sesame taste and also has a bite to them. They really make the salad taste good. Of course you may use any kind of lettuce or salad greens, but the Arugula leaves really make the difference in this salad. Prep time includes making the salad dressing and refrigerating it.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric




    1. 1
      Put all of the salad ingredients in a large salad bowl and toss.
    2. 2
      Cover with plastic wrap.
    3. 3
      Set in refrigerator until ready to use.
    4. 4
      In a blender put in the Mayonnaise and Half and Half and blend for about 8-10 seconds or until well blended.
    5. 5
      Add pickled ginger and ground ginger and pulse for about 5 seconds.
    6. 6
      Add sugar, Five Spice and orange juice concentrate and pulse for about 5 seconds.
    7. 7
      Add remaining ingredients and blend for about 10 seconds or until all of the ingredients are well blended.
    8. 8
      Pour dressing mixture into a jar or Salad dressing container (such as one from Tupperware) Refrierate for at least one hour before serving to let flavors blend.
    9. 9
      Using salad tongs or 2 large spoons, put a portion of salad on individual salad plates.
    10. 10
      Put about 5 or 6 of the mandarin orange segments on each salad.
    11. 11
      Pour the salad dressing over each salad.

    Ratings & Reviews:

    • on July 11, 2003


      I made this for my parent's anniversary the 30th of June. I MUST state first that I did NOT have five spice, OJ from concentrate, pickled ginger, or rice vinegar. I used allspice, more mandarin juice, white vinegar, 4 oz tofu pureed for the mayo, fat free half & half, and everything else. What a refreshing salad! The kitchen stayed cool for once ;) A word of warning - be sure your ingredients are dry and well-thawed. I ended up with a soggier salad, but that was purely MY fault. The arugula added a bite and bitterness I enjoyed. I like the crab/mandarin combo as well. But I felt the salad was SO much better when I added frozen, thawed peas and pineapple chunks to it and used my usual salad dressing - salsa. The salad dressing (the way *I* made it) was okay, but I greatly prefer my salsa. I'm sure I'd feel that way even if I made your dressing with all the ingredients - I'm just particular that way. I'd LOVE to use your base salald as a template for future salads! Thank you

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 09, 2003


      This is very interesting! I thought that I might be overwhelmed by all of the orange, but it was just delcious, and almost refreshing! I cut the recipe down as I dont have 8-10 people to serve lol, but its all the same! The arugala and the spinach really do make a difference in this salad... I would not replace them with other greens. I used just a small amount of the dressing on my salad because I dont like to drown my salads lol :-) it was very good however... and I will use this the next time I have a bbq or picnic to go to. I think this would be just perfect!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 31, 2003


      So much flavor my mouth was alive!I would cut down on the 5 spice. I used real crab skipped the arugula. Just use all the dressing because the leftover dressing started to I guess you would say ferment(bubble)!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Crab Salad with Orange Spice Dressing

    Serving Size: 1 (205 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 230.3
    Calories from Fat 110
    Total Fat 12.3 g
    Saturated Fat 2.6 g
    Cholesterol 18.9 mg
    Sodium 998.0 mg
    Total Carbohydrate 25.1 g
    Dietary Fiber 2.6 g
    Sugars 12.1 g
    Protein 7.1 g

    The following items or measurements are not included:

    pickled ginger

    five-spice powder

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.


    Over 475,000 Recipes Network of Sites