Dartmouth Crab and Lobster Salad Recipe

Name: Dartmouth Crab and Lobster Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 2 large oranges; 1 medium fennel bulb fresh; 1 tablespoon olive oil; 1 pinch salt and black pepper to taste; ⅔ cup crab meat flaked; 2 tablespoons lemon juice; 4 teaspoons white wine dry; 2 teaspoons parsley leaves chopped fresh; 2 teaspoons tarragon leaves fresh, chopped, or 1/2 ts dried tarragon; 2 teaspoons soy sauce, tamari; 2 teaspoons dijon mustard; 1/4 cup olive oil; 1 dash salt and black pepper to taste; 1 bunch italian parsley fennel -prigs, and lemon wedges

Servings: persons

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
2 large oranges
1 medium fennel bulb fresh
1 tablespoon olive oil
1 pinch salt and black pepper to taste
⅔ cup crab meat flaked
2 tablespoons lemon juice
4 teaspoons white wine dry
2 teaspoons parsley leaves chopped fresh
2 teaspoons tarragon leaves fresh, chopped, or 1/2 ts dried tarragon
2 teaspoons soy sauce, tamari
2 teaspoons dijon mustard
1/4 cup olive oil
1 dash salt and black pepper to taste
1 bunch italian parsley fennel -prigs, and lemon wedges

1
In medium bowl, combine lump crabmeat and lobster.
2
Season to taste with lemon juice, salt and pepper, tossing gently to mix.
3
Cover and refrigerate.
4
Fennel and Orange Salad: Using a vegetable peeler, remove 1/4 of the zest from 1 orange.
5
Cut in very fine julienne strips.
6
Blanch in small pan of boiling water 5 minutes.
7
Drain and set aside in medium bowl.
8
Peel oranges.
9
Section oranges into same bowl, then squeeze in juice from membranes.
10
Set aside.
11
Trim fennel, reserving tops.
12
Remove tough outer layers of fennel bulb.
13
Cut fennel bulb in thin slices.
14
Add to orange mixture.
15
Chop 1 teaspoon feathery fennel tops and add to salad.
16
Drizzle with 1 tablespoon olive oil.
17
Add salt and pepper to taste.
18
Cover and refrigerate.
19
Courchamps Sauce: In blender, combine flaked crab, lemon juice, anisette, chopped parsley, tarragon, soy sauce, and mustard.
20
Blend until pureed.
21
With blender running, gradually add 1/4 cup olive oil in a thin stream until blended.
22
Stir in salt and pepper to taste.
23
To serve: On each of 4 serving plates, arrange mounds of crab salad and fennel salad.
24
Garnish with sauce, Italian parsley, fennel sprigs, and lemon wedges.

235

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Dartmouth Crab and Lobster Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Dartmouth Crab and Lobster Salad

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