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LOCATION: Recipes >> Salad Recipes >> Crab Lobster

Print this Recipe    Crab Lobster

Crab and Lobster Salad
Yield: 4 servings

8 oz cooked, shelled, crabmeat
8 oz cooked, shelled, sliced lobster tail
1 ds lemon juice
salt and pepper to taste

2 lg navel oranges
1 md fresh fennel
1 tb olive oil
salt and pepper to taste

2/3 c flaked cooked crabmeat
2 tb lemon juice
4 ts anisette or dry white wine
2 ts chopped fresh parsley
2 ts chopped fresh tarragon or 1/2 ts dried
2 ts soy sauce
2 ts dijon mustard
1/4 c olive oil
1 ds salt and pepper to taste

1 bunch Italian parsley
fennel sprigs
lemon wedges

In medium bowl, combine lump crabmeat and lobster. Season to taste
with lemon juice, salt and pepper, tossing gently to mix. Cover
and refrigerate.

Using a vegetable peeler, remove 1/4 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.

In blender, combine flaked crab, lemon juice, anisette, chopped
parsley, tarragon, soy sauce, and mustard. Blend until pureed.
With blender running, gradually add 1/4 cup olive oil in a thin
stream until blended. Stir in salt and pepper to taste.

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

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