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Blood Orange Salad

  • Yield: 2 servings


  • 1/2 cup sugar
  • 6 blood oranges (3 zested and juiced and 3 cut into sections)
  • 2 tablespoons balsamic vinegar
  • 1/2 cup olive oil
  • Salt and pepper
  • 1 cup crab meat
  • 4 cups cleaned salad greens
  • 1/2 pound asparagus, blanched and cooled


  • In a heavy bottomed pot, melt the sugar and cook until it browns, carefully pour in the orange juice and reduce until it is a thick syrup. Remove from the stove, add the vinegar, oil, and season. Set aside to cool. In a small bowl, season the crab meat. Toss the greens with 1/4 cup of the dressing, and half of the orange sections, season with salt and pepper. Place on two salad plates. Arrange the asparagus around the plate. Top with the crab meat, and remaining orange sections. Garnish with a drizzle of dressing and the orange zest.