This is a print preview of "Lump Crab and Citrus Salad with Avocado" recipe.

Lump Crab and Citrus Salad with Avocado Recipe
by Colin Crowley

Lump Crab and Citrus Salad with Avocado
Rating: 3.5/5
Avg. 3.5/5 2 votes
  United States American
  Servings: 12

Wine and Drink Pairings: Sanford's 2006 Chardonnay - Santa Barbara County

Ingredients

  • For salad:
  • 3 lbs fresh lump crab
  • 1/3 cup minced fresh fennel bulb (anise)
  • 1/3 cup minced celery
  • ¼ cup minced shallot
  • ¼ cup minced red bell pepper
  • 1 ½ teaspoon orange zest
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped parsley
  • Juice of 1 orange
  • ½ lemon
  • ½ cup extra virgin olive oil
  • Salt and pepper to taste
  • 1 lb of Mache (lambs lettuce)
  • 4 fresh avocado, minced

Directions

  1. Mix all ingredients together, let sit for at least 1 hour in refrigerator.
  2. To Serve:
  3. Warm crab on a small sheet pan in a 450 degree oven for approximately 3-5 min. (to take chill off, and warm slightly)
  4. Arrange Mache on plate, spoon about 2-21/2 oz. over Mache, sprinkle avocado. Serve