“It's all about the quality here,” says Chris, “so source the best you can find. Ingredients can be substituted to achieve the same effect, but quality is the most important thing. Citron, sometimes called cedro, is essentially a very large lemon, and is beautiful when sliced incredibly thinly on a mandolin. If you can't get one, use an Amalfi lemon instead.”
Recipe information
Yield
6
Ingredients
1 citron fruit, or Amalfi lemon
4 blood oranges
500g white crab meat
200g pink radicchio
50g fennel fronds or dill chopped
1 lemon, juiced
3 tbsp olive oil
Preparation
Step 1
Slice the citron into rounds using a mandolin. If using an Amalfi lemon, peel the skin and julienne the peel. Peel and segment the blood oranges using a sharp knife.
Step 2
Place the citrus fruits into a bowl, mix in the crab meat, radicchio and fennel fronds or dill, and season with lemon juice, olive oil and salt. Serve immediately.
