Lump Crab and Citrus Salad with Avocado Recipe

• For salad:
• 3 lbs fresh lump crab
• 1/3 cup minced fresh fennel bulb (anise)
• 1/3 cup minced celery
• A 1/4 cup minced shallot
• A 1/4 cup minced red bell pepper
• 1 A 1/2 teaspoon orange zest
• 1 tablespoon chopped chives
• 1 tablespoon chopped parsley
• Juice of 1 orange
• A 1/2 lemon
• A 1/2 cup extra virgin olive oil
• Salt and pepper to taste
• 1 lb of Mache (lambs lettuce)
• 4 fresh avocado, minced

1. Mix all ingredients together, let sit for at least 1 hour in refrigerator.
2. To Serve:
3. Warm crab on a small sheet pan in a 450 degree oven for approximately 3-5 min.
4. (to take chill off, and warm slightly)
5. Arrange Mache on plate, spoon about 2-21/2 oz.
6. over Mache, sprinkle avocado.
7. Serve

lump crab, fresh fennel bulb, celery, shallot, red bell pepper, orange zest, chives, parsley, orange, lemon, extra virgin olive oil, salt, mache, fresh avocado

Taken from cookeatshare.com/recipes/lump-crab-and-citrus-salad-with-avocado-546 (may not work)