Lemon Grass-Crab-Fennel Salad Recipe

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2 stalks lemon grass, white part only, finely minced

3 scallions, sliced 1/16-inch thick, green/white separated

Salt and white pepper to taste

1/2 tablespoon coarsely ground coriander, toasted

Juice of 1 lemon

1/4 cup plus 1 tablespoon extra virgin olive oil

1/2 pound fresh crab leg meat, picked through

1 large head fennel, cored and shaved paper thin

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