Crab And Fennel Salad


  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 tablespoons fresh lemon juice
  • 2 tablespoons mild extra-virgin olive oil
  • 1 small fennel bulb (sometimes labeled “anise”; 6 to 8 oz), stalks cut off and discarded
  • 1/4 lb jumbo lump crabmeat (about 1/2 cup), picked over
  • 2 teaspoons chopped fresh chives
  • 1 cup baby lettuces (preferably red, such as amaranth, lolla rossa, and red basil) or mâche (lamb's lettuce)


The Crunch And Hint Of Licorice From A Fennel Bulb And Fennel Seeds Have The Magical Effect Of Making Crab Taste More Intensely Like Itself In This Salad.

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