Lemon Grass-Crab-Fennel Salad

• 1/4 cup plus 1 tablespoon extra virgin olive oil
• 2 stalks lemon grass, white part only, finely minced
• 3 scallions, sliced 1/16-inch thick, green/white separated
• Salt and white pepper to taste
• Juice of 1 lemon
• 1/2 tablespoon coarsely ground coriander, toasted
• 1/2 pound fresh crab leg meat, picked through
• 1 large head fennel, cored and shaved paper thin

1. In a small saute pan on medium heat, add 1 tablespoon oil and saute lemongrass and scallion whites until soft, about 4 minutes.
2. Season and set aside.
3. In a bowl, whisk together juice, coriander, scallion greens and remaining oil.
4. Add lemongrass and check for seasoning.
5. In another bowl, mix crab and fennel.
6. Add 2/3 of the vinaigrette and toss to coat.
7. Check for seasoning.

extra virgin olive oil, lemon grass, scallions, salt, lemon, ground coriander, meat, head fennel

Taken from www.foodnetwork.com/recipes/lemon-grass-crab-fennel-salad-recipe.html (may not work)