INGREDIENTS

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

A Message from our Provider:

“The rapture! Separation of church and state”