Grapefruit Salad with Crab
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White crabmeat is sweet and succulent with a flaky texture. Buying crabmeat already removed form the shell will save a lot of preparation time.
4 medium grapefruit
2 tablespoons mayonnaise
1 tablespoon finely chopped mango chutney
2 teaspoons Dijon mustard
1 teaspoon sesame oil
salt and freshly ground black pepper
400g crabmeat, picked over to remove any pieces of shell or cartilage
1 head witlof, cut crosswise into thin strips
100g watercress, tough stems trimmed
1 head lettuce, such as mignonette, separated into leaves, for serving
- Remove skin and white pith from grapefruit with a paring knife. Working over a bowl, separate grapefruit segments from membranes; reserve juice.
- Whisk mayonnaise, chutney, mustard, sesame oil, a pinch of salt and pepper and 3 tablespoons reserved grapefruit juice in a medium bowl.
- Dice crab and stir into mayonnaise mixture. Add witlof, watercress and grapefruit segments and toss to combine. Serve crab salad on a bed of lettuce leaves.
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