*  Exported from  MasterCook  *

                     Dartmouth Crab And Lobster Salad

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Seafood                          Salad

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      Ounces        Cooked, shelled -- crabmeat
   8      Ounces        Cooked, shelled -- sliced -
                        Lobster tail
   1      Dash          Lemon juice
   1      Pinch         Salt and pepper to taste
                        Fennel and orange salad:
   2      Large         Navel oranges
   1      Medium        Fresh fennel
   1      tablespoon    Olive oil
   1      pinch         Salt and pepper to taste
                        Courchamps Sauce:
     2/3  cup           Flaked cooked crabmeat
   2      tablespoons   Lemon juice
   4      teaspoons     Anisette or dry white wine
   2      teaspoons     Chopped fresh parsley
   2      teaspoons     Chopped fresh tarragon
          Or            
     1/2  teaspoon      Dried tarragon
   2      teaspoons     Soy sauce
   2      teaspoons     Dijon mustard
     1/4  cup           Olive oil
   1      dash          Salt and pepper to taste
                        Garnish:
   1      bn            Italian parsley -- fennel -
                        Sprigs -- and lemon wedges

Crab and Lobster salad:  In medium bowl, combine lump crabmeat and lobster.
  Seasonto 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 1orange. 
 Cut in very fine julienne strips.  Blanch in smallpan 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 pepperto 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 oi
 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 saladand fennel salad. 
 Garnish with sauce, Italian parsley,fennel sprigs, and lemon wedges.

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