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Fancy Mediterranean Salad with Maryland Blue Crabmeat

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This super duper fancy salad makes great use of Maryland Blue crab meat. It is also delicious with sliced grilled scallops, split grilled shrimp, or chopped lobster meat. Whenever I serve this dish, it’s so fresh and bright, it feels like I am sitting on the beach with a nice sea breeze.

When tossing the salad be gentle with the orange supremes, so they don’t break up!

  • Using a mandoline or a very sharp knife slice the fennel paper-thin and transfer it to a large clean bowl.
  • Add in the cabbage.
  • Cut off the ends of the orange and neatly cut away the peel.
  • Make orange supremes by slicing out the orange sections, leaving behind any membranes.
  • Place the orange wedges on top of the fennel.
  • Squeeze any excess juice from the orange into the bowl.
  • Add the orange juice, if necessary.
  • Gently toss in the crabmeat into the bowl along with the sea salt, the black pepper, and the olive oil.
  • Toss the salad until everything is well combined.
  • Serve immediately, garnished with fennel fronds.
  • 1 large fennel, stem and fronds removed
  • 2 tablespoons of fennel frond for garnish
  • 1 cup purple cabbage, sliced into thin strips
  • 1 large orange, plus 2 tablespoons orange juice if the orange seems dry
  • 1 pound Maryland backfin crabmeat, picked over for shells
  • 1 teaspoons coarse seasalt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
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