Dartmouth Crab And Lobster Salad

Ingredients

some courchamps sauce
some italian parsley
some lemon juice
1 ml lemon juice
2 fennel
2 navel oranges
16 ml olive oil
1 gr salt and pepper
90 gr flaked crabmeat
30 ml lemon juice
20 gr anisette
1 gr parsley
4 gr tarragon
10 ml soy sauce
10 ml dijon mustard
60 ml olive oil
1 gr salt and pepper
1/4 zest from
1 orange
2 gr feathery fennel tops

Instructions

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 quarter 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.