Lump Crab, Lobster and Citrus Salad with Avocado
Colin Crowley, Terlato Wine Group Executive Chef
12 servings


For salad:
1 1/2lbs fresh lump crab
1 1/2lbs fresh lobster meat, large dice
1/3 cup minced fresh fennel bulb (anise)
1/3 cup minced celery
1/4 cup minced shallot
1/4 cup minced red bell pepper
1 1/2 teaspoon orange zest
1 tablespoon chopped chives
1 tablespoon chopped parsley
Juice of 1 orange and 1/2 lemon
1/2 cup extra virgin olive oil
Salt and pepper to taste

Mix all ingredients together, let sit for at least 1 hour in refrigerator.

1 lb of Mache (lamb’s lettuce)
4 fresh avocados, minced


Warm crab on a small sheet pan in a 450 degree oven for approximately 3-5 min.  (to take chill off, and warm slightly)