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Recipe by Chef George Quattromani of the Mar Vista Dockside Restaurant and Pub
Ingredients:
8 oz lump crab or claw meat
3 oz chopped purple onion
3 oz chopped tomato
2 oz chopped parsley
5 oz Mandarin oranges
1 oz olive oil
salt and pepper to taste
Method:
Place all ingredients in a bowl and stir to mix. Gently place approximately 3 oz on top of grilled fish of your choice.
Enjoy!
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