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8/17/2006

Crab Salad with Orange and Oregano on Toast

About 12 oz. flaked crab meat (precooked, canned or frozen)

1 fresh orange, peeled, sections cut in small pieces, drained
1 tablespoon sweet pepper, chopped fine
2 tablespoons scallion, chopped
Juice of 1 fresh lemon
1 tablespoon rice vinegar or white vinegar
1/2 teaspoon hot pepper sauce
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh flat leaf parsley
1/3 cup olive oil
Dash freshly ground black pepper

Combine crab, orange and remaining ingredients and toss well. Chill.

Serve on warm crackers, or on small bread pieces that have been brushed with butter and toasted.

Cool and put small dollop of crab salad on each piece, top with tiny sprig of parsley or an edible flower (dianthus, garden pea blossom, etc.)

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