Fennel, radish, orange, and crab salad

This week’s recipe for CTBF was a welcome addition to our Feast of the Seven Fishes.

Every year I try to change some of the recipes,  but some of them, like the Baccala salad,  mussels, and pasta with some type of fish must stand.  For the pasta coarse I like to vary the topping.  Sometime I use just oil, garlic and anchovies, and sometimes I do my barbecued shrimp that is marinated and then broiled in the oven.

However, when I saw this recipe I thought it would be a perfect selection  that was light and went well with all of the fish,  it turned out to be a winner.

Since it only called for 8 ounces of crabmeat I had to figure out what to do with the rest.   I came across a  deviled egg recipe in one of the David Tanis cookbooks.  It  was delicious and an excellent choice for sure.

In the crab salad I used Belgian endive cut into ribbons, thinly sliced fennel and radish, and suprémed slices of orange.IMG_1486

The dressing consisted of white wine vinegar, lemon juice and olive oil.  I added the parsley and crab meat to the dressing and topped the salad.

It was a wonderfully delicious salad and a new way to enjoy lump crab meat.

3 thoughts on “Fennel, radish, orange, and crab salad

  1. That looks beautiful! We enjoy the Feast of seven fishes with friends every year. This would have been a nice addition to all the heavier offerings. Happy New Year!


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