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Dartmouth Crab And Lobster Salad Recipe

by Global Cookbook

Ingredients

8 ounce Cooked, shelled, crabmeat Lobster tail 1 pch Salt and pepper to taste 2 lrg Navel oranges 1 Tbsp. Extra virgin olive oil 2 Tbsp. Lemon juice 2 tsp Minced fresh parsley Or possibly 2 tsp Soy sauce 1/4 c. Extra virgin olive oil Sprigs, and lemon wedges 8 ounce Cooked, shelled, sliced - 1 dsh Lemon juice

1 med Fresh fennel 1 pch Salt and pepper to taste 2/3 c. Flaked cooked crabmeat 4 tsp Anisette or possibly dry white wine 2 tsp Minced fresh tarragon 1/2 tsp Dry tarragon 2 tsp Dijon mustard 1 dsh Salt and pepper to taste 1 bn Italian parsley, fennel -

Directions

1. In medium bowl, combine lump crabmeat and lobster. Season to taste with lemon juice, salt and pepper, tossing gently to mix. Cover and chill. Fennel and Orange Salad: Using a vegetable peeler, remove 1/4 of the zest from 1 orange.
2. Cut in very fine julienne strips. Blanch in small pan of boiling water 5 min. 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 in to orange mix. Chop 1 tsp. feathery fennel tops and add in to salad. Drizzle with 1 Tbsp. extra virgin olive oil. Add in salt and pepper to taste.
3. Cover and chill. Courchamps Sauce: In blender, combine flaked crab, lemon juice, anisette, minced parsley, tarragon, soy sauce, and mustard. Blend till pureed. With blender running, gradually add in 1/4 c. extra virgin olive oil in a thin stream till 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.

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