Friday, December 7, 2012

Crab, Grapefruit and Avocado Salad

The inspiration for tonight's dinner was the 1 pound container of Jumbo Lump Crab meat that I purchased from my local fish guy today.  I used half of it in the in today's featured recipe for Crab salad and I used the other half in my favorite crab cakes which recipe I have previously posted.  The crab meat was perfectly fresh and that is always the basis to a great recipe.  Start with the freshest ingredients possible to get the best possible results.  It was a thoroughly crabby evening!



Crab, Grapefruit and Avocado Salad
Makes 2 Servings

1/2 Ruby Red grapefruit
1/2 pound lump crabmeat, picked through for shells and cartilage
1 1-inch piece of a seedless cucumber, peeled, halved lengthwise, seeded and cut into 1/4-ince dice
1/4 red or orange bell pepper, ribs and seeds removed, cut into 1/4-inch dice
1 scallion, white and light green parts, only, quartered lengthwise, thinly sliced
1/2 small jalapeno, very finely minced (optional)
1/2 avocado, diced, sprinkled with a little reserved grapefruit juice and seasoned with salt and pepper
About 3/4 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
Tabasco
Fresh lemon juice

Cut the grapefruit crosswise in half and carefully cut out the half-segments, slicing along the membranes to release the fruit.  Squeeze the juice from the hollowed-out half and keep it covered in the refrigerator (discard the rind).  Put a double layer of paper towels on a plate or cutting board and arrange the grapefruit segments on the paper.  Cover with another double layer of towels and pat the segments lightly.  Discard the paper towels, arrange the fruit on a new layer of towels, and cover again.  Let the segments sit for at least 2 hous, or for as long as 5 hours, if the towels are very wet, change them again.

When you're ready to make the salad, drain the crabmeat if necessary, turn it out onto a double thickness of paper towels, and pat it dry.  Put it in a bowl and add the cucumber, bell pepper, scallion, and jalapeno (if you're using it).

Cut the grapefruit segments into very small pieces, add them to the bowl, and using a fork (or your fingers), gently toss the ingredients together.  Don't overdo it - you want the crab to stay in largish pieces if possible.  Add  tablespoon of the oil and 1 tablespoon of the reserved grapefruit juice and season with salt and pepper and, if you'd like, a couple of shakes of Tabasco.  Add the cubed avocado seasoned with grapefruit juice and salt and pepper.  Taste the salad and decide what you'd like to add, if anything.  I usually add a squirt or two of lemon juice for extra pop, or you may need a little more oil.  Just pay attention to the amount of liquid you add - you don't want the salad to be wet.  When you've got it just the way you want it, stir in the mint and serve.

Recipe from Around my French Table

Our rating:
1/2

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