Preparation
2 lb fresh Dungeness crab meat; may substitute jumbo lump
1/2 cup minced fresh fennel bulb (anise)
1/2 cup minced celery
3 tablespoons minced shallot
3 tablespoons minced red bell pepper
1 teaspoon orange zest
1 teaspoon chopped chives
1 teaspoon chopped parsley
Juice of 1 orange
Juice of 1/2 lemon
2/3 cup extra-virgin olive oil
Salt and pepper to taste
1/2 lb of arugula
2 fresh avocados, minced
Combine ingredients except arugula and avocados and refrigerate for one hour minimum.
Arrange arugula on plate. Spoon crab salad over arugula and sprinkle avocado.