November 2012

Crab and Avocado Salad with Citrus Dressing 1 pound lump crab 2 avocadoes, peeled and sliced 2 fuji apples, peeled and sliced 2 navel oranges, peeled and sectioned 2 cups arugula Toss Arugula with small amount of dressing, season with salt and pepper. Place small amount 1/2 cup on each plate. Arrange avocado, apple and orange segments in flower pattern on top of arugula. Pick through crab to make sure there are no shells or cartilidge. Add small amount of dressing and salt and pepper to crab. Toss lightly. Divide equally between 8 plates. Citrus Dressing 2 oranges, zested and juiced 1/4 cup canola oil salt and pepper combine all ingredients