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Contents At A Glance


Carolina Lump Crab Salad

Chef John P. Flanders
Restaurant/Operation The Restaurant at Rowayton Seafood, Rowayton, Conn.
Menupart Fish and Seafood, Saladsá
Daypart Lunch, Dinner

Yield:á4 servings
Lump crab meat 1 lb.
Basil leaves, julienned 8
Small bunch of chives, minced 1
Extra-virgin olive oil, divided use 5 Tbsp.
Juice of lemon 1
Orange juice 1 Tbsp.
Champagne vinegar 1 Tbsp.
Salt and pepper to taste
Ripe avocados, diced 2
Small red onion, diced 1/2
Cilantro, chopped 1/4 cup
Juice of lime 1
Red-wine vinegar 1 tsp.
Fresh herb salad or salad mix garnish
1. Place crab, basil and chives in mixing bowl. In separate bowl, whisk together 4 Tbsp. olive oil, lemon juice, orange juice and champagne vinegar. Add to crab and gently mix. Adjust seasonings with salt and pepper.

2. Combine avocados, red onion, cilantro, lime juice, red-wine vinegar and remaining 1 Tbsp. olive oil.

3. To plate, portion avocado mixture onto four plates and divide crab on top. Garnish with fresh herb salad or salad mix.

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