Terry French's Cherry Bomb Crab & Avocado Salad
3 Tbs. Mayonnaise
2 Tbs. crème fraîche or sour cream
1/2 tsp. grated lemon zest
1/2 cup pitted fresh bing cherries
1/4 tsp cayenne pepper
2 tsp. fresh lemon juice; more for sprinkling
1/2 tsp. Dijon mustard
Sea Salt and freshly ground telicherry Black Pepper
16 oz. pre-cooked jumbo lump crab
1/2 cup finely chopped grilled fennel
3 Tbs. chopped fresh chives (1/2-inch pieces)
2 ripe avocado, medium dice
2 head Boston or Bibb lettuce
1. Remove any bits of shell from the crab meat. Cut the fennel in half and grill over medium heat to slightly char the fennel. After it cools, chop the fennel finely.
2. Combine all of the ingredients (except the lettuce) and mix gently. Pull leaves from the lettuce and spoon the crab salad over the lettuce leaves. Serve cold.