Ingredients
- 2 fennel (fresh)
- 2 navel oranges
- 1 orange
- 1/4 zest from
- 90 gr flaked crabmeat (cooked)
- 60 ml olive oil
- 30 ml lemon juice
- 20 gr anisette
- 16 ml olive oil
- 10 ml dijon mustard
- 10 ml soy sauce
- 4 gr tarragon (dried)
- 2 gr feathery fennel tops
- 1 gr parsley (chopped fresh)
- 1 gr salt and pepper
- 1 ml lemon juice
- 1 gr 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 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.
