Dartmouth Crab & Lobster Salad

Name: Dartmouth Crab and Lobster Salad
Total time: P2H
Yield: 4
Cuisine: Fusion
Ingredients: crab meat; lobster tails; lemon juice; salt and black pepper; oranges; fennel bulb; olive oil; salt and black pepper; crab meat; lemon juice; white wine; parsley leaves; tarragon leaves; soy sauce, tamari; dijon mustard; olive oil; salt and black pepper; italian parsley

YIELD

4 servings

PREP

30 min

COOK

0 min

READY

2 hrs

Ingredients

OUNCES CRAB MEAT
cooked, shelled

OUNCES LOBSTER TAILS
cooked, shelled, sliced

DASH LEMON JUICE *

PINCH SALT AND BLACK PEPPER
to taste *

Fennel and orange salad

LARGE ORANGES *

MEDIUM FENNEL BULB
fresh *

TABLESPOON OLIVE OIL

PINCH SALT AND BLACK PEPPER
to taste *

Courchamps sauce

⅔

CUP CRAB MEAT
flaked

TABLESPOONS LEMON JUICE

TEASPOONS WHITE WINE
dry *

TEASPOONS PARSLEY LEAVES
chopped fresh

TEASPOONS TARRAGON LEAVES
fresh, chopped, or 1/2 ts dried tarragon

TEASPOONS SOY SAUCE, TAMARI

TEASPOONS DIJON MUSTARD

CUP OLIVE OIL

DASH SALT AND BLACK PEPPER
to taste *

Garnish

BUNCH ITALIAN PARSLEY
fennel -prigs, and lemon wedges

Directions

In medium bowl, combine lump crabmeat and lobster.

Season to taste with lemon juice, salt and pepper, tossing gently to mix. Cover and refrigerate.

Fennel and Orange Salad: Using a vegetable peeler, remove ¼ of the zest from 1 orange.

Cut in very fine julienne strips. Blanch in small pan of boiling water 5 minutes.

Drain and set aside in medium bowl. Peel oranges. Section oranges into same bowl, then squeeze in juice from membranes. Set aside.

Trim fennel, reserving tops. Remove tough outer layers of fennel bulb.

Cut fennel bulb in thin slices. Add to orange mixture. Chop 1 teaspoon feathery fennel tops and add to salad.

Drizzle with 1 tablespoon olive oil. Add salt and pepper to taste. Cover and refrigerate.

Courchamps Sauce: In blender, combine flaked crab, lemon juice, anisette, chopped parsley, tarragon, soy sauce, and mustard.

Blend until pureed. With blender running, gradually add ¼ cup olive oil in a thin stream until blended.

Stir in salt and pepper to taste.

To serve: On each of 4 serving plates, arrange mounds of crab salad and fennel salad. Garnish with sauce, Italian parsley, fennel sprigs, and lemon wedges.