Dartmouth Crab And Lobster Salad

Recipe Ingredients

8 oz	227g	Cooked - shelled, crabmeat
8 oz	227g	Cooked - shelled, sliced -
		Lobster tail
1/8 teaspoon	0.6ml	Lemon juice
1		Salt and pepper to taste
		Fennel and Orange Salad
2		Navel oranges (large)
1		Fresh fennel (medium)
1 tablespoon	15ml	Olive oil
1		Salt and pepper to taste
		Courchamps Sauce
2/3 cup	41g / 1.4oz	Flaked cooked crabmeat
2 tablespoons	30ml	Lemon juice
4 teaspoons	20ml	Anisette or dry white wine
2 teaspoons	10ml	Chopped fresh parsley
2 teaspoons	10ml	Chopped fresh tarragon
		Or
1/2 teaspoon	2.5ml	Dried tarragon
2 teaspoons	10ml	Soy sauce
2 teaspoons	10ml	Dijon mustard
1/4 cup	59ml	Olive oil
1/8 teaspoon	0.6ml	Salt and pepper to taste
		Garnish
1		Italian parsley - fennel -
1 section		-- and lemon wedges

Recipe Instructions

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 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: 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.

Source:
GRIT -- JULY 27, 1997

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