CRAB WITH PINK GRAPEFRUIT

By Charlotte Sanders
Related Categories: Cookbook Confidential

 

SERVES 2

PREP TIME: 15 MINS

DF

 

150g (5½oz) white crabmeat

1 tablespoon olive oil

1 tablespoon lemon juice

cayenne pepper, to season

1 pink grapefruit, segmented

1 avocado, chopped

50g (1¾oz) watercress

1 tablespoon chopped fresh chives

salt and freshly ground black pepper

Dressing:

2 tablespoons mayonnaise

4 spring onions, greens only, fi nely

chopped

1–2cm (½–¾ inch) piece of ginger,

peeled and fi nely grated

1 teaspoon soy sauce

1 teaspoon rice vinegar

 

John would like to dedicate this to Katie as an apology for losing his

wedding ring in the sand castle at the Crab Shack in St Brelade’s Bay,

Jersey. And to the Pennys for helping to try to find it.

 

Season the crabmeat with the oil, lemon, salt and cayenne pepper.

Arrange the crab on a serving plate with the other salad ingredients.

For the dressing, blend the mayonnaise with the spring onions, ginger, soy and

vinegar. Season well and serve on the side

 

TIP : Add some brown crabmeat to the dressing if you like.

 

This recipe is from Leon: Happy Salads by Jane Baxter and John Vincent