Solving Your Crab Problem

I'm Feeling A Bit Crabby This Weekend

I got this recipe for a crab salad via email, and it sounds so good I think I'll head to the store and gather all the necessary fixin's tomorrow.

I have to admit, I'm a relative newcomer to radishes. I grew up thinking they were hot like a chile pepper, and you usually saw them used as a garnish with decorative slices cut into them that invariably dried out and withered, making eating one a distasteful proposition.

Once I grew to like spicy foods in my teen years, red radishes, rarely hotter than a very mild horseradish, are now eagerly snarfed down, though they do have a tendency to promote intestinal turbulence.

If you're absolutely opposed to radishes or crab, I imagine you could substitute water chestnuts and shrimp and still arrive at a respectable result.

So, without further ado, here's Crab, Orange and Radish Salad, lifted from Wine Spectator's recipe collection.

Crab, Orange and Radish Salad

• 3 large oranges
• 1 bunch red radishes
• Salt and freshly ground pepper
• 12 ounces fresh crab meat
• 1 tablespoon freshly squeezed lemon juice
• 1/4 cup olive oil
• 2 tablespoons Dijon mustard
• 1/2 teaspoon sugar
• Chopped Italian parsley or sprigs of watercress

With a sharp knife, trim the peel off the oranges, removing all the white part and exposing the orange flesh. Working over a bowl, cut along either side of the membranes to cut the oranges into wedges. Let the orange sections drain in a colander or sieve over the bowl, and be sure to reserve all the juice. Cut the stems off the radishes and slice them thin. Arrange radishes and oranges in overlapping slices and rings on a large glass platter. Sprinkle lightly with salt and pepper.

Pick over the crab to remove any bits of shell. Put the crab in a bowl.

Place the reserved orange juice (you should have about 3 tablespoons) in a small screw-top jar and add the lemon juice, oil and mustard. Cap tightly, and shake vigorously until completely blended—it will be a smooth mixture, with no separation. Moisten the crab with the dressing, seasoning with salt, pepper and parsley. Moisten the oranges and radishes with the remaining dressing. Just before serving, make a small pile of crab on top of the oranges and radishes. Garnish with more parsley or watercress.

Serves 4. (Actually, it's gonna serve just me...)