Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

Browse by categories