Crab And Grapefruit Salad Recipes

CRAB, CHILLI & PINK GRAPEFRUIT SALAD

Steps:

• Top and tail the grapefruits. Stand them on one of the flat ends and carefully trim off the skin with a knife, turning the fruit as you go. To segment them, follow the white lines with your knife and gently twist the knife out to remove each segment. Place the segments in a bowl and squeeze all the juice from the centre parts on top.
• Pick through the crabmeat and remove any bits of shell. Place it in a separate bowl with the chilli. Tear over most of the basil leaves then spoon over 2 tablespoons of the grapefruit juice and add 4 teaspoons of extra virgin olive oil. Season with a little bit of salt and a pinch of pepper then gently mix together.
• Add the salad leaves to the bowl with the grapefruit segments, add a lug of extra virgin olive oil and a pinch of salt and pepper, then toss to coat each leaf. Arrange the salad over four plates, top with the grapefruit segments from the bottom of the bowl, followed by equal amounts of the dressed crab, then scatter over the reserved basil leaves. Serve with a glass of crisp white wine.

CRAB, GRAPEFRUIT AND WATERCRESS SALAD

Steps:

• Process first five ingredients in a blender or food processor until smooth. While processing, gradually add oil in a steady stream until dressing thickens. Pour into a serving bowl; stir in poppy seeds., Transfer 1/4 cup salad dressing to a small bowl. Toss with crab. Add remaining ingredients to serving bowl; gently toss until combined. Top with crab mixture.

MINCED MEAT, CRAB, AND GRAPEFRUIT VIETNAMESE SALAD

Steps:

• Slice the top and bottom of the pomelo with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the pomelo over a bowl, cut along both sides of each segment, staying close to the membrane, to release; set aside.
• Place the minced meat in a medium saucepan along with 3 tablespoons water. Cook over medium heat until cooked through. Remove from heat and let cool slightly. Stir in lime juice, fish sauce dip, and chile; let cool completely.
• In a large bowl, combine onion, ginger, cilantro, and crab. Tear pomelo segments into small pieces and add to bowl. Add cooled meat and toss to combine.
• Serve salad in lettuce cups garnished with carrots and cucumber.

GRAPEFRUIT CRAB

Steps:

• Preheat broiler. To section grapefruit, cut out core, then cut along the sides of the "shell" and remove fruit, keeping skin intact. Remove membranes. Saute grapefruit sections and peppers in clarified butter on medium heat. Add lemon and crabmeat. Reduce heat to low.
• Spoon saute mixture into grapefruit shells. Spoon mayonnaise on top. Cross 2 pimentos on top of mayonnaise. Broil for 4 minutes.

AVOCADO AND GRAPEFRUIT SALAD

Steps:

• Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.
• Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.
• Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.

CRAB BALLS WITH GRAPEFRUIT SALAD

Steps:

• MAKE THE CRAB BALLS:
• In a medium saucepan, melt the butter.
• Add the onion and cook over moderately low heat until softened, about 4 minutes.
• In a small bowl, whisk 1 tablespoon of the cornstarch into the coconut milk until smooth.
• Add the coconut milk to the onion and cook over moderately high heat, whisking, until bubbling and thick, about 2 minutes.
• Remove from the heat and let cool to room temperature.
• Stir in the crabmeat and season with salt.
• Roll rounded tablespoons of the mixture into 20 small balls.
• Transfer the balls to a parchment-lined baking sheet, cover and freeze until firm, about 1 hour.
• In a large bowl, toss the panko with the sesame seeds.
• In another large bowl, whisk the egg whites with the remaining 1 tablespoon of cornstarch until smooth.
• Dip the frozen crab balls into the egg mixture, letting any excess drip off.
• Dredge the crab balls in the panko mixture to coat thoroughly.
• Return the balls to the baking sheet and let stand at room temperature until thawed but not too soft.
• MAKE THE GRAPEFRUIT SALAD:
• In a small saucepan, combine the sugar, lemon juice and ginger and bring to a boil over moderately high heat, stirring, until the sugar dissolves.
• Strain into a small bowl.
• Peel the grapefruits with a sharp knife, removing all of the bitter white pith.
• Cut in between the membranes to release the grapefruit sections.
• Transfer to a fine strainer set over a bowl and let stand for 15 minutes to drain as much as possible.
• Transfer the grapefruit sections to a medium bowl and gently toss with 3 tablespoons of the ginger syrup and the chile.
• Let stand for 5 minutes.
• In another small bowl, mix the remaining 1 tablespoon of ginger syrup with the soy sauce.
• In a medium saucepan, heat 1 1/2 inches of oil to 300°F
• Set a rack over a baking sheet.
• Fry the crab balls, about 4 at a time, until golden brown, about 1 minute; transfer to the rack to drain while you fry the rest.
• Mound the grapefruit salad in shallow bowls or plates.
• Arrange the crab balls next to the grapefruit.
• Pour a puddle of soy syrup on the other side of the crab balls and serve at once.
• *WINE PAIRING:. The tart-spicy-sweet combination in these crab balls pairs nicely with a white that has a touch of sweetness, like an off-dry Riesling.

CRAB AND GRAPEFRUIT SALAD

Steps:

• With a small paring knife, peel and section the grapefruits, saving any juice.
• In a medium bowl, whisk together the mayonnaise, chutney, mustard, sesame oil, salt, pepper and 3 tablespoons of the grapefruit juice.
• Add the crabmeat, tossing to combine.
• Add the water cress, endive and grapefruit sections and toss.
• Serve the salad on a bed of Bibb lettuce.

CRAB SALAD WITH CILANTRO, TARRAGON AND GRAPEFRUIT

Steps:

• In a bowl, gently combine all ingredients. Taste and add more oil, pepper or grapefruit zest to bring flavors into balance. Keep chilled until ready to serve.