mustard

1/2 teaspoon horseradish

Dash of Tabasco

1 pound jumbo lump crab meat, picked through to remove shell or cartilage

1/2 bunch scallions, thinly sliced on the bias

Leaves of 1/2 bunch cilantro

1/2 bunch chives, thinly sliced

1/2 yellow or red tomato, diced

Coarse salt, to taste

1. In a large bowl, whisk together the lime juice, orange juice, cream, mustard, horseradish and Tabasco. Add the crab meat, scallions, cilantro, chives and tomato.

2. Mix gently, folding until blended. Season with salt to taste. Chill at least 1 hour. Serve in chilled stemware.

Per serving: 146 calories, 22 grams protein, 5 grams carbohydrates, 2 grams sugar, 4 grams fat, 99 milligrams cholesterol, 477 milligrams sodium, 1 gram dietary fiber.

Roasted Orange Chicken Breast With Wild Rice Pancakes (The Fountain Restaurant)

Makes 4 servings

1/2 cup pecans, chopped

1 cup chicken stock