Categories: Seafood, Salads, Victoria 
      Yield: 4 servings 
  
      8 oz Cooked, shelled, crabmeat 
      8 oz Cooked, shelled, sliced - 
           Lobster tail 
      1 ds Lemon juice 
      1 pn Salt and pepper to taste 
           Fennel and orange salad: 
      2 lg Navel oranges 
      1 md Fresh fennel 
      1 tb Olive oil 
      1 pn Salt and pepper to taste 
           Courchamps Sauce: 
    2/3 c  Flaked cooked crabmeat 
      2 tb Lemon juice 
      4 ts Anisette or dry white wine 
      2 ts Chopped fresh parsley 
      2 ts Chopped fresh tarragon 
           Or 
    1/2 ts Dried tarragon 
      2 ts Soy sauce 
      2 ts Dijon mustard 
    1/4 c  Olive oil 
      1 ds Salt and pepper to taste 
           Garnish: 
      1 bn Italian parsley, fennel - 
           Sprigs, and lemon wedges 
  
  In medium bowl, combine lump crabmeat and lobster.  Season to taste 
  with lemon juice, salt and pepper, tossing gently to mix.  Cover and 
  refrigerate. 
  Fennel and Orange Salad: 
  Using a vegetable peeler, remove 1/4 of the zest from 1 orange.  Cut 
  in very fine julienne strips.  Blanch in small pan of boiling water 5 
  minutes.  Drain and set aside in medium bowl.  Peel oranges.  Section 
  oranges into same bowl, then squeeze in juice from membranes.  Set 
  aside. Trim fennel, reserving tops.  Remove tough outer layers of 
  fennel bulb. Cut fennel bulb in thin slices.  Add to orange mixture. 
  Chop 1 teaspoon feathery fennel tops and add to salad.  Drizzle with 
  1 tablespoon olive oil.  Add salt and pepper to taste.  Cover and 
  refrigerate. 
  Courchamps Sauce: 
  In blender, combine flaked crab, lemon juice, anisette, chopped 
  parsley, tarragon, soy sauce, and mustard.  Blend until pureed.  With 
  blender running, gradually add 1/4 cup olive oil in a thin stream 
  until blended. Stir in salt and pepper to taste. 
  To serve: 
  On each of 4 serving plates, arrange mounds of crab salad and fennel 
  salad.  Garnish with sauce, Italian parsley, fennel sprigs, and lemon 
  wedges.