Chef's Corner

  • Crab Salad with Tangerine, Shaved Fennel and Radicchio

    Posted by Administrator on March 19, 2012 in Meat, Poultry & Fish

    MacCallum House Restaurant

        1 pound fresh-picked Dungenness crab meat
        6 Satsuma or Honey tangerines
        1/2 a fennel bulb or one small bulb, with leaves if possible
        1/4 cup Stella Cadente extra-virgin olive oil
        salt and fresh cracked pepper to taste
        1 head radicchio or 2 heads Belgian endive

    Peel tangerines and cut in half from top to bottom. Slice in thin half circles. Pull out any seeds from slices. Julienne fennel bulb paper-thin. Gently fold together tangerines, fennel, extra virgin olive oil and crabmeat. Adjust seasoning with salt and pepper. Lay out eight plates with a whole radicchio leaf or endive leaves. Place the crab mixture on top. Garnish with fennel leaves.
    Makes eight appetizers.

    Courtesy of Chef/Owner Alan Kantor
    45020 Albion Street, Mendocino