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Ingredients

• crabmeat Salad
• 3 tablespoons extra virgin olive oil
• 1 tablespoon champagne vinegar
• 1 teaspoon grated lemon zest or minced
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon table salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons mayonnaise
• 12 ounces lump crabmeat (or backfin), preferably Atlantic blue crabmeat, carefully picked over for shell fragments
• Gazpacho salsa
• 1 yellow bell pepper , cored, seeded, and cut into 1/8-inch pieces (about 1/2 cup)
• 1/2 small cucumber , peeled if desired, seeded, and cut into 1/8-inch pieces (about 1/2 cup)
• 1 medium plum tomato , cored, seeded, and cut into 1/8-inch pieces (about 1/2 cup)
• 1 small rib celery , cut into 1/8-inch pieces (about 1/2 cup)
• 1/2 small red onion , minced (about 1/4 cup)
• 1/2 small jalapeño chile , stemmed, seeded, and minced
• 1 tablespoon minced fresh cilantro leaves
• 3/4 teaspoon table salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon sherry vinegar
• avocado salsa
• 3 avocados (ripe), cut into 1/4-inch dice
• 1/4 teaspoon ground coriander
• 1/2 teaspoon table salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons lime juice from 1 lime
• Garnish
• 1 cup frisée
• 2 oranges , peeled using a paring knife and segmented

Description

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