Dartmouth Crab and Lobster Salad
| Yield: | 4 Servings |
| Categories: | Seafood, Salads, Victoria |
| 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 |
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