I’ve been going a little crazy with salads this spring, but with good reason. They are light, refreshing, generally not too difficult to make and perfect as we move to summer dining when the temperatures are soaring.
Prepare the dressing: In a small bowl mix together the juice from the lemon, red wine vinegar, oregano, parsley, zest from one of the oranges, salt, pepper and olive oil. Once done, put the crab meat in a larger bowl.
Break the crab meat up with your fingers and remove any pieces of shell. To prepare oranges, cut the peel off both oranges. Then cut each orange into quarters and then cut each quarter into thin slices. Add them to the bowl with the crab.
Toss the crab mixture with the dressing and sliced green onions. Finally, slice the sourdough bread, coat with olive oil and broil until toasted. Serve the crab on top of the bread.