Cynthia Nims brand new cookbook Crab is taking the delicious seafood to the next level.

The book features recipes from several different categories, from salads to crab cakes to pizza!

On today's show, Cynthia showed us how to make a delicious Shaved Fennel Salad

With Crab & Blood Oranges.

The Aromatic Citrus flavor of oranges and subtle anisey crunch of fennel make for a great start to any meal, particularly when the briny sweetness of crab is added to the mix. In larger servings this salad makes a light lunch.

Blood oranges are, as their name suggests, a variety of sweet orange that has reddish tones in the flesh that can range from a smattering of red speckles to a solid ruby red. They are available sporadically, and not all markets carry them. Winter into early spring is generally the best season for finding them. Navel oranges, while less colorful, will provide great results as well.


Crab: any cooked crabmeat, mix of flake and lump ideal

2 blood oranges or navel oranges

1 large fennel bulb

4 green onions, thinly sliced

¼ cup mild olive oil

2 tablespoons red wine vinegar

Kosher salt and freshly ground black pepper

6 to 8 ounces crabmeat

1 Cut both ends from one of the oranges, just to the flesh. Set the orange upright on a cutting board and use the knife to cut away the peel and pith (the white part under the peel), following the curve of the fruit. Try not to cut away too much of the flesh with the peel.

2 Working over a medium bowl to catch the juice, hold the peeled orange in your hand and slide the knife blade down one edge of a section, cutting it from the adjacent membrane. Cut down the other side of the same section and let it fall into the bowl. (Pick out and discard any seeds as you go.) Continue for the remaining sections, turning the flaps of the membrane like the pages of a book. Squeeze the juice from the membrane core into the bowl. Repeat with the second orange.

3 Trim the root end and stalks of the fennel bulb, reserving some of the feathery fronds. Cut the bulb in half lengthwise and cut out the tough core. Using a mandoline slicer or a large, sharp knife, cut the fennel lengthwise into very thin slices, and put them in the bowl with the orange segments. Mince enough of the fennel fronds to measure 1 tablespoon, reserving 4 of the remaining fronds for garnish, and add the minced fennel to the bowl along with the green onion. Drizzle the oil and vinegar over the mixture and season to taste with salt and pepper.

4 Pick over the crabmeat to remove any bits of shell or cartilage. If using king or snow crab leg meat, cut it into medium dice. Add the crab to the salad and toss gently to avoid breaking up the orange pieces. Arrange the salad on chilled plates, drizzling the juices from the bottom of the bowl evenly over the salads. Top with the reserved fennel fronds and serve.