- 6
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
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.