Orange Ginger Crab Salad

Crab drizzled with a dressing made with siggi’s yogurt over a bed of arugula topped with fennel, green apple and pine nuts.

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Recipe by Carlene Thomas, RDN, LD


  • 2 tablespoons siggi’s Orange & Ginger Non‑Fat Yogurt
  • 1 tablespoon pine nuts
  • 1 cup loosely packed baby arugula
  • ¼ cup thinly sliced fennel bulb
  • 1 small slice green apple, cut into matchsticks
  • ½ cup lump crab meat
  • ½ tablespoon freshly squeezed lemon juice
  • 1 tablespoon apple cider vinegar
  • 1/16 teaspoon table salt
  • 1/16 teaspoon black pepper, freshly ground
  • 1 tablespoon olive oil


Add pine nuts to a shallow sauté pan. Toast for 2 minutes over medium heat while stirring continuously. Remove pine nuts from heat. Plate arugula, fennel and apple, and top with crab and toasted pine nuts. In a small bowl, whisk together lemon juice, yogurt, vinegar, salt, pepper and olive oil. Pour dressing over salad. Serves 1.

Nutrition Information
Serving size: 240 grams (1 cup greens, ½ cup crab)

CALORIES 366; TOTAL FAT 23g; SAT. FAT 3g; CHOL. 104mg; SODIUM 541mg; CARB. 12g; FIBER 2g; SUGARS 8g; PROTEIN 28g


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Carlene Thomas
Carlene Thomas, RDN, LD, is a food photographer and recipe developer in Northern Virginia. She and her husband work full time on their business and social media platforms, Healthfully Ever After, where they work with companies to tell their story through food visuals including stop motion, photography and video. Read her blog,, and follow her on Facebook, Twitter, Pinterest and Instagram.