LOUISIANA BLUE CRAB AND BLOOD-ORANGE SALAD

Steps:

• Gently pick through the crabmeat to remove any bits of shell. In a medium bowl, mix together the crab, mayonnaise, jalapeño, lime and blood-orange juices and cayenne. Season with salt to taste. Set aside.
• Peel the kohlrabi and finely julienne using a mandoline or knife. Place in a medium bowl. Cut off the ends of the blood oranges. Slice off the peel, working as close to the flesh as possible, making sure to remove all of the white pith. Hold the orange over a small bowl to catch the juice. Using a small paring knife to slice in between the membranes, gently lift out each section and add to the kohlrabi as you work your way around the fruit. Squeeze any remaining juice into the small bowl. Add the basil to the kohlrabi and orange sections. Whisk the oil into the blood-orange juice, pour over the kohlrabi and blood-orange salad and toss to combine. Season with salt, to taste.
• Divide the crabmeat among 4 salad plates and top with the salad.