New This Month

Citrus Dressing

Use this recipe when making our Crab Cakes.

  • Yield: Makes 1/2 cup

Source: Martha Stewart Weddings, Summer/Fall 1998


  • 1/4 cup freshly squeezed orange juice (1 orange)
  • 2 tablespoons freshly squeezed lemon juice (1 lemon)
  • 1/2 cup extra-virgin olive oil
  • Salt and freshly ground pepper


  1. In a medium bowl, whisk together orange juice, lemon juice, and olive oil. Season with salt and pepper. Store in an airtight container, refrigerated, up to 1 week.


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