Halve fennel lengthwise (or quarter if large) and discard core, then shave fennel lengthwise as thinly as possible using slicer. Soak sliced fennel in a bowl of ice and cold water until it is crisp, about 1 1/2 to 2 hours.
Blend all dressing ingredients, except oils, with 1/2 teaspoon salt in a blender at high speed until combined. With blender still on high, add oils in a slow stream thourough top hole, blending until emulsified. Season with salt and white pepper.
Drain fennel and pat dry, then toss with crabmeat and dressing. Divide spinach among 4 plates and top with crab salad.
Cooks' note: The egg yolk in the dressing is not cooked, which may be of concern if salmonella is a problem in your area.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	287.07 Kcal (1202 kJ)
Calories from fat	262.86 Kcal
		% Daily Value*
Total Fat	29.21g	45%
Cholesterol	47.12mg	16%
Sodium	67.47mg	3%
Potassium	347.76mg	7%
Total Carbs	6.03g	2%
Sugars	2.33g	9%
Dietary Fiber	1.21g	5%
Protein	3.65g	7%
Vitamin C	18.2mg	30%
Iron	2mg	11%
Calcium	65.6mg	7%

Amount Per 100 g
Calories	245.64 Kcal (1028 kJ)
Calories from fat	224.93 Kcal
		% Daily Value*
Total Fat	24.99g	45%
Cholesterol	40.32mg	16%
Sodium	57.74mg	3%
Potassium	297.58mg	7%
Total Carbs	5.16g	2%
Sugars	2g	9%
Dietary Fiber	1.03g	5%
Protein	3.12g	7%
Vitamin C	15.6mg	30%
Iron	1.7mg	11%
Calcium	56.2mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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