Name: Citrus Crab Salad on Sourdough Toast
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8
Cuisine: Continental
Ingredients: juice from 1 lemon; 1 tbsp red wine vinegar; 2 tbsp fresh oregano, chopped; 2 tbsp fresh parsley, chopped; 2 navel oranges, 1 zested; ½ tsp salt; ½ tsp pepper; ⅓ cup olive oil, plus more for the bread; 1 lb lump crab meat; 2 green onions, sliced; 1 loaf sourdough bread (or other crusty bread)

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Citrus Crab Salad on Sourdough is a light, refreshing salad that’s bursting with bright flavors. It’s perfect for a light meal or served as an easy appetizer.

Citrus Crab salad served on a piece of sourdough bread

A Bright Refreshing Salad

If you’re looking for something light, fresh, and a little fancy without breaking the bank or your brain, this Citrus Crab Salad on Sourdough Toast is totally on point. Bright citrus, sweet crab, and that perfectly toasty, tangy sourdough are a great combo in this crab salad recipe.

I’ve found it’s great for brunch, a light lunch, a main dish, an appetizer or just when you want to feel like you’re treating yourself without fuss. So many options. Plus, it’s one of those dishes that makes you feel kind of skilled, even if you just tossed it together!

And, this citrus crab salad on sourdough is actually one of my husband’s absolute favorites. Which really says something about how delicious it is, because he is typically not a big salad guy. So, this recipe is a win-win!

What Makes This Recipe Great

✅ Fresh and zesty flavors – The citrus components like orange and lemon add a brightness that pairs beautifully with the sweet, delicate crab meat. It gives it a fresh taste that never feels heavy or overwhelming.

✅ Easy to make but impressive – You don’t need to be a pro chef to whip this up, yet it looks and tastes like you spent hours perfecting it.

✅ Perfect for any time of day – Whether you’re brunching with friends, making a light dinner, or prepping something quick for work, this recipe hits the sweet spot of being satisfying without weighing you down.

Oranges slice up ready to go into the salad

What To Serve With Citrus Crab Salad on Sourdough Toast

Field Greens Salad
This simple green salad with a homemade balsamic complements the citrusy crab salad without competing with its flavors.

Chilled White Wine
A crisp white wine like Sauvignon Blanc matches the fresh seafood flavor perfectly.

Fresh Fruit Plate
Keep the meal light and refreshing with a plate of seasonal fresh fruits.

Freezing & Storing Leftovers

To be honest, this salad isn’t great for freezing because the texture of crab and citrus will change when thawed. It is best to prepare fresh or refrigerate only.

If you happen to have leftovers, store leftover crab salad in an airtight container in the fridge for up to 2 days. Keep sourdough toast separate to avoid sogginess, then assemble before serving again.

I often will just make another batch of fresh sourdough toast when serving the leftover crab salad. But, if you have leftover toasted sourdough, here are three ways to reheat:

Preheat the oven to 200°F. Place sourdough toast on a baking sheet and warm for 3-5 minutes to regain crispiness.
Put the sourdough slices in a toaster on low.
Use a toaster oven on low to reheat the bread.

Closeup of piece of sourdough with crab salad on top

Gluten Free Options

If you happen to be gluten-free, here are a few suggestions on how to serve this citrus crab salad.

#1 Gluten-Free Sourdough Bread – Use a gluten-free sourdough or other crusty bread.

#2 Crab Salad Lettuce Wraps – Spoon the crab salad into large lettuce leaves for a light, refreshing handheld meal.

#3 Stuffed Avocado – Hollow out avocado halves and fill with crab salad for a creamy, satisfying snack.

Citrus crab salad prepared and in a serving bowl.

Recommended Equipment

Cutting board
Sharp knife
Small and large mixing bowls
Whisk
Sheet pan
Measuring spoons

Tips and Tricks

While I highly recommend spending the extra money for the lump crab meat, you can use imitation crab as a substitute.
If you don’t have fresh oregano on hand, you can substitute 1/2 tsp of dried oregano. I have also used fresh thyme, along with the dried oregano.
For the best quality, I wouldn’t make this salad more than a couple of hours ahead of time. The longer it sits, the more liquid is released from the oranges, which will make the salad watery.
If you’re feeling inclined, you can make your own sourdough bread. I love this Overnight Sourdough Bread

Ingredients Needed to Make the Citrus Crab Salad

Full instructions can be found below in the printable recipe card

Lump crab meat – Fresh crab meat brings natural sweetness and delicate texture that makes this salad shine. If fresh crab isn’t available, high-quality canned crab is a good substitute.
Lemon juice
Red wine vinegar
Fresh oregano
Fresh parsley
Navel oranges
Salt
Black pepper
Olive oil
Green onions
Sourdough or other crusty bread – Sourdough is ideal here for its tangy flavor and sturdy crust, perfect for holding the salad without getting soggy fast. You can swap in other hearty breads like a rustic country loaf or whole grain if sourdough isn’t available.

How to Make Citrus Crab Salad

Start by preparing the citrus dressing.
In a small bowl you’re going to mix together the juice from the lemon, red wine vinegar, oregano, parsley, zest from one of the oranges, salt, pepper and olive oil.
Once your vinaigrette is mixed together, put the crab meat in a larger bowl. Make sure you break it up into smaller pieces with your fingers and remove any pieces of shells.
To prepare the 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.

Citrus crab salad in a serving bowl next to pieces of toasted sourdough bread.

Yield: 8