• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Dartmouth Crab and Lobster Salad

  • Recipe Submitted by on

Category: Seafood, Salads

 Ingredients List

  • 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


In medium bowl, combine lump crabmeat and lobster.
Season to 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
1 orange. Cut in very fine julienne strips. Blanch
in small pan 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
pepper to 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 oil 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
salad and fennel salad. Garnish with sauce, Italian
parsley, fennel sprigs, and lemon wedges.

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