Home -> [Asian, Chinese, Ethnic, Salads, Seafood] -> [Dartmouth crab and lobster salad Recipe]
 
 

Dartmouth crab and lobster salad
Artist: _
Categories: Asian, Chinese, Ethnic, Salads, Seafood
Yield: 4
Rating: 0
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Ingredients:
8 ozCooked, shelled, crabmeat
8 ozCooked, shelled, sliced -
Lobster tail
1 dashLemon juice
1 pinchSalt and pepper to taste
Fennel and orange salad:
2 largeNavel oranges
1 medFresh fennel
1 tbspOlive oil
1 pinchSalt and pepper to taste
Courchamps Sauce:
2/3 cupFlaked cooked crabmeat
2 tbspLemon juice
4 tspAnisette or dry white wine
2 tspChopped fresh parsley
2 tspChopped fresh tarragon
Or
1/2 tspDried tarragon
2 tspSoy sauce
2 tspDijon mustard
1/4 cupOlive oil
1 dashSalt and pepper to taste
Garnish:
1 bunchItalian parsley, fennel -
Sprigs, and lemon wedges
Procedures:
1In medium bowl, combine lump crabmeat and lobster.
2Season to taste with lemon juice, salt and pepper, tossing gently to mix.
3Cover and refrigerate.
4Fennel and orange salad: using a vegetable peeler, remove ?of the zest from 1 orange.
5Cut in very fine julienne strips.
6Blanch in small pan of boiling water 5 minutes.
7Drain and set aside in medium bowl.
8Peel oranges.
9Section oranges into same bowl, then squeeze in juice from membranes.
10Set aside.
11Trim fennel, reserving tops.
12Remove tough outer layers of fennel bulb.
13Cut fennel bulb in thin slices.
14Add to orange mixture.
15Chop 1 teaspoon feathery fennel tops and add to salad.
16Drizzle with 1 tablespoon olive oil.
17Add salt and pepper to taste.
18Cover and refrigerate.
19Courchamps sauce: in blender, combine flaked crab, lemon juice, anisette, chopped parsley, tarragon, soy sauce, and mustard.
20Blend until pureed.
21With blender running, gradually add ?cup olive oil in a thin stream until blended.
22Stir in salt and pepper to taste.
23To serve: on each of 4 serving plates, arrange mounds of crab salad and fennel salad.
24Garnish with sauce, italian parsley, fennel sprigs, and lemon wedges
 
 
 
 

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