CRAB & SHRIMP TIMBALES

By BobD

Ingredients

• 1 pound peeled and deveined shrimp
• 1 cup mayonnaise, preferably homemade
• 1/4 cup Dijon mustard
• 1/4 cup horseradish
• 1/2 cup plus 1 tablespoon fresh lemon juice
• 1/4 cup finely chopped chives
• Salt
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon white pepper
• 1 pound lump blue crabmeat or Dungeness crabmeat,
• picked free of shells
• 1 large shallot, minced (about 3 tablespoons)
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh orange juice
• 3 heaping cups frisee or escarole, torn into bite-size pieces
• 4 small radishes, thinly sliced

Details

Servings 6

Preparation

Step 1

Bring a saucepan of water to a boil and cook the shrimp
until pink, about 2 minutes. Cut the shrimp into ½-inch
pieces.

In a medium bowl, combine the mayonnaise with the
mustard, horseradish, 6 tablespoons of the lemon juice,
the chives, 1½ teaspoons of salt, the cayenne and white
pepper.

In a large bowl, toss the crabmeat with the shrimp and
shallot. Add the dressing to taste, reserving any extra for
another use. Season the crab mixture to taste with salt.

In a medium bowl, whisk the remaining 3 tablespoons of lemon juice with the olive oil and orange juice. Add the
greens and toss until combined.

Divide the crab mixture among 6 plates, using a ring
mold to form it, if desired.

Layer the radishes and lettuce on top and serve.