Dartmouth Crab and Lobster Salad

Ready in 1 hour

Top-ranked recipe named "Dartmouth Crab and Lobster Salad"

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Try this Dartmouth Crab and Lobster Salad recipe, or contribute your own. "Salads" and "Seafood" are two of the tags cooks chose for Dartmouth Crab and Lobster Salad.


Ingredients

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Fennel and orange salad:
2 ts Soy sauce
1 pn salt and pepper; to taste
1/4 c olive oil
Sprigs, and lemon wedges
1 ds Lemon juice
1 md Fresh fennel
Lobster tail
Courchamps Sauce:
Garnish:
8 oz Cooked, shelled, crabmeat
1 bn Italian parsley, fennel -
4 ts Anisette or dry white wine
1 ds salt and pepper; to taste
2 tb Lemon juice
2 ts Chopped fresh parsley
2 ts Chopped fresh tarragon
1/2 ts Dried tarragon
2 ts Dijon mustard
1 tb olive oil
2 lg Navel oranges
2/3 c Flaked cooked crabmeat
Or
8 oz Cooked, shelled, sliced -
1 pn salt and pepper; to taste

Original recipe makes 4 Servings

Servings  

Preparation

In medium bowl, combine lump crabmeat and lobster. Season to taste with lemon juice, salt and pepper, tossing gently to mix. Cover and refrigerate. Fennel and Orange Salad: Using a vegetable peeler, remove 1/4 of the zest from 1 orange. Cut in very fine julienne strips. Blanch in small pan of boiling water 5 minutes. 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 to orange mixture. Chop 1 teaspoon feathery fennel tops and add to salad. Drizzle with 1 tablespoon olive oil. Add salt and pepper to taste. Cover and 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.

Calories Per Serving: 83 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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