Ingredients
- 2 fennel (fresh)
- 2 navel oranges
- 1 orange
- 1/4 zest from
- 5/8 c flaked crabmeat (cooked)
- 1/4 c olive oil
- 2 tb lemon juice
- 4 ts anisette
- 1 tb olive oil
- 2 ts dijon mustard
- 2 ts soy sauce
- 2 1/2 ts tarragon (dried)
- 1 teaspoon feathery fennel tops
- 2 ts parsley (chopped fresh)
- 1 pn salt and pepper
- 1 ds lemon juice
- 1 ds salt and pepper
- some lemon juice
- some italian parsley
- some courchamps sauce
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.
