Dartmouth Crab And Lobster Salad Recipe

Step 1

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:

Step 2

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.

Courchamps Sauce:

Step 3

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.

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.

Things You'll Need

  • 8oz Cooked, shelled, crabmeat
  • 8oz Cooked, shelled, sliced -
  • Lobster tail
  • 1ds Lemon juice
  • 1pn Salt and pepper to taste
  • Fennel and orange salad:
  • 2lg Navel oranges
  • 1md Fresh fennel
  • 1tb Olive oil
  • 1pn Salt and pepper to taste
  • Courchamps Sauce:
  • 2/3c Flaked cooked crabmeat
  • 2tb Lemon juice
  • 4ts Anisette or dry white wine
  • 2ts Chopped fresh parsley
  • 2ts Chopped fresh tarragon
  • Or
  • 1/2ts Dried tarragon
  • 2ts Soy sauce
  • 2ts Dijon mustard
  • 1/4c Olive oil
  • 1ds Salt and pepper to taste
  • Garnish:
  • 1bn Italian parsley, fennel -
  • Sprigs, and lemon wedges

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