Crab Salad with Avocado and Grapefruit

>> Saturday, May 15, 2010

So fresh and delightful! I used a recipe from Gourmet magazine that I found on Epicurious to make this but I made a couple of changes. Here is what I did:

Crab Salad with Avocado and Grapefruit

1 large shallot, finely chopped
juice of 1 lemon
1/4 teaspoon table salt
1/4 c extra-virgin olive oil
2 pink or ruby-red grapefruit
2 firm-ripe California avocado
Coarse sea salt to taste
Freshly cracked black pepper
16 oz fresh cooked lump crab meat
2-3 chives, snipped

In a small bowl, stir together shallot, lemon juice, and table salt in a small bowl and let stand at room temperature 30 minutes. Add oil in a stream, whisking to emulsify.

Cut peel, including all white pith, from grapefruit with a sharp knife. Cut segments free from membranes and transfer segments to paper towels to drain.

Halve each avocado lengthwise, discarding pit. Cut crosswise into 1/3-inch-thick slices and remove from skin with a large spoon.
On a large platter, place avocado slices and grapefruit segments in an alternating pattern, leaving some open space in the middle. Squeeze grapefruit juice from the grapefruitmembranes over the avocado slices to prevent browning. Sprinkle sea salt and pepper over avocado and grapefruit. Combine crab and dressing and toss gently. Place crab mixture in center of platter and garnish with chives. Serve immediately.


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