| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Salads | 4 | Servings | |
INGREDIENTS
| 3 | Oranges | |
| 1 | Radishes | |
| Salt and pepper | ||
| 12 | oz | Crab meat |
| 1 | T | Lemon juice |
| 1/4 | c | Olive oil |
| 2 | T | Dijon mustard |
| 1/2 | t | Sugar |
| Parsley or watercress |
INSTRUCTIONS
With a sharp knife peel, trim peel off the oranges, removing all white part and exposing the orange flesh. Working over a bowl, cut either side of the membranes to cut the oranges into wedges. Let slices drain in a colinder ort sieve. Cut the stems off th e radishes and slice them thin. Arrange radishes and oranges in overlapping slices and rings on a large glass platter. Sprinkle lightly with salt and pepper. Pick over crab to remove any bits of shell. Put the crab in a bowl. In a small screw top jar place the reserved orange juice (about 3T), lemon juice, oil and mustard. Cap tightly, and shake vigorously until completely blended - it will be a smooth mixture with no separation. Moisten crab with dressing, season with sa lt, pepper and chopped parsley. Just before serving, make a small pile of crab on top of the oranges and radishes. Garnish with more parsley or watercress. Recipe By : Wine Spectator From: Dscollin@aol.Com Date: Thu, 16 Feb 1995 14:20:55 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 193
Calories From Fat: 123
Total Fat: 14g
Cholesterol: 0mg
Sodium: 94.2mg
Potassium: 263.6mg
Carbohydrates: 17.5g
Fiber: 3.5g
Sugar: 13.5g
Protein: 1.7g