Crab Salad With Orange And Oregano On Grilled Sourdough

Directions

1. Preheat a stovetop grill pan over medium-high heat.
2. In a small bowl, combine lemon juice, vinegar, oregano and parsley. Whisk in extra virgin olive oil in a slow stream. Season dressing with salt and pepper.
3. Transfer tubs of crab to a bowl and run fingers through the meat to check for pcs of shells.
4. Cut the ends off 2 navel oranges. Stand oranges upright and remove peels in strips working around each orange with a sharp small knife. Thinly slice the orange, then coarsely chop.
5. Add in minced oranges and red onion to the bowl of crab meat. Drizzle the dressing over the crab mix and toss to proportionately coat. Cover and refrigeratesalad till ready to serve.
6. Lightly brush the bread slices with oil and grill, turning once, till lightly toasted.
7. To serve, mound the chilled crab salad over the grilled bread and enjoy with a Frzn Peach Champagne Cocktail (see recipe).
8. This recipe yields 4 servings.