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2 hours
Prep: 30 minutes
Cook: 0 minutes
260 calories per serving view nutrition facts
4 servings
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| 8 | ounces | crab meat | cooked, shelled |
| 8 | ounces | lobster tails | cooked, shelled, sliced |
| 1 | dash | lemon juice | |
| 1 | pinch | salt and black pepper | to taste |
| Fennel and orange salad | |||
| 2 | large | navel orange | |
| 1 | medium | fennel bulb | fresh |
| 1 | tablespoon | olive oil | |
| 1 | pinch | salt and black pepper | to taste |
| Courchamps sauce | |||
| 2/3 | cup | crab meat | flaked |
| 2 | tablespoons | lemon juice | |
| 4 | teaspoons | white wine | dry |
| 2 | teaspoons | parsley leaves | chopped fresh |
| 2 | teaspoons | tarragon | fresh, chopped, or 1/2 ts dried tarragon |
| 2 | teaspoons | soy sauce | |
| 2 | teaspoons | dijon mustard | |
| 1/4 | cup | olive oil | |
| 1 | dash | salt and black pepper | to taste |
| Garnish | |||
| 1 | bunch | italian parsley | fennel -prigs, 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.
| % Daily Value* | |
| Total Fat 18.0g | 28% |
| Saturated Fat 3.0g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 102mg | 34% |
| Sodium 536mg | 22% |
| Total Carbohydrate 3.0g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.0g | |
| Protein 23.0g | 45% |
| Vitamin A | 28% | Vitamin C | 43% | |
| Calcium | 11% | Iron | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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This is a great recipe for those that like HOT foods. Try using honey in place of the sugar. It makes a smoother texture and a slightly different taste, a taste that we decided we liked better after trying it both ways. We serve it with pepperoni, crackers and a white cheese.
Quick, easy and tasty. Why order out for chinese when it's so easy to make at home. Low in fat only 223 calories per serving with great flavor. If you are quick you can have it ready in only 10 minutes, 15 minutes at the most!
