Grapefruit Salad with Crab

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.

Lynn Lewis

Serves: 4 

  • 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

Preparation:25min  ›  Ready in:25min 

  1. Remove skin and white pith from grapefruit with a paring knife. Working over a bowl, separate grapefruit segments from membranes; reserve juice.
  2. Whisk mayonnaise, chutney, mustard, sesame oil, a pinch of salt and pepper and 3 tablespoons reserved grapefruit juice in a medium bowl.
  3. 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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