Serves 4
1/4 cup unsalted, blanched whole almonds 1 fennel bulb, finely chopped (reserve fronds for garnish) 1/2 cup sweet onion, finely chopped 1/4 cup celery, diced 1 carrot, diced 1/2 seedless cucumber, peeled and chopped 1/2 cup homemade mayonnaise 2 tbsp. white vinegar 1 tsp. Tabasco 1 lb. jumbo lump crabmeat 12 extra large shrimp, boiled and peeled 2 cups white lettuce leaves
Blend almonds. Add fennel, onion, celery, carrot, cucumbers, mayo, white vinegar, and Tabasco and blend together. Chill.
Toss in shrimp and crab. Arrange on plates with fennel fronds and lettuce.
