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Add a photoServings: 4
Ingredients
- 3 lrg Oranges
- 1 bn Radishes Salt and pepper
- 12 ounce Crab meat
- 1 Tbsp. Lemon juice
- 1/4 c. Extra virgin olive oil
- 2 Tbsp. Dijon mustard
- 1/2 tsp Sugar Parsley or possibly watercress
Directions
- 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 till completely blended - it will be a smooth mix with no separation. Moisten crab with dressing, season with sa lt, pepper and minced parsley. Just before serving, make a small pile of crab on top of the oranges and radishes. Garnish with more parsley or possibly watercress.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 4 servings | |
| Calories 257 | |
| Calories from Fat 132 | 51% |
| Total Fat 14.97g | 19% |
| Saturated Fat 2.12g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 369mg | 15% |
| Potassium 516mg | 15% |
| Total Carbs 12.57g | 3% |
| Dietary Fiber 2.7g | 9% |
| Sugars 9.58g | 6% |
| Protein 18.74g | 30% |
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