Grapefruit Crab 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.

PAPAYA GRAPEFRUIT CRAB SALAD

Steps:

• Peel and section grapefruit, reserving juice.
• Peel, halve and slice papaya.
• In another bowl, combine crab, celery and red onion.
• In a small bowl, whisk together 2 tablespoons reserved grapefruit juice, vinegar, olive oil, sage and cayenne.
• Pour over crab and toss lightly to combine.
• Line plates with lettuce leaves. Arrange papaya slices and grapefruit on plates. Serve crab mounded in the center.

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.

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.