Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 3 larges | Oranges |
| 1 bunch | Radishes |
| \N \N | Salt and pepper |
| 12 ounces | Crab meat |
| 1 tablespoon | Lemon juice |
| ¼ cup | Olive oil |
| 2 tablespoons | Dijon mustard |
| ½ teaspoon | Sugar |
| \N \N | Parsley or watercress |
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@... Date: Thu, 16 Feb 1995 14:20:55 -0500 File