Crab and grapefruit salad

Crab and grapefruit salad


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About this recipe: Here's the surprise of the season: crab and grapefruit are the perfect partners for a quick, no-cook salad. The sweetness of the crabmeat and dressing contrast with the tartness of the grapefruit and the slight bitterness of the greens.

Norma MacMillan

Serves: 4 

  • 4 grapefruits
  • 2 tbsp reduced-fat mayonnaise
  • 1 tbsp finely chopped mango chutney
  • 2 tsp Dijon mustard
  • 1 tsp toasted sesame oil
  • pepper to taste
  • 350g (12oz) white crabmeat, picked over to remove any cartilage
  • 125g (4½oz) watercress, tough stalks trimmed
  • 1 head chicory, cut crossways into 1cm (½in) strips
  • 1 soft, round lettuce, separated into leaves

Prep:25min  ›  Ready in:25min 

  1. With a small paring knife, peel the grapefruits. Working over a large bowl to catch the juice, separate the grapefruit segments from the membrane; reserve any juice that collects in the bowl.
  2. In a medium bowl, whisk together the mayonnaise, chutney, mustard, sesame oil, pepper and 3 tablespoons of the reserved grapefruit juice.
  3. Add the crabmeat, tossing to combine. Add the watercress, chicory and grapefruit segments, and toss. Serve the salad on a bed of lettuce leaves.

Some more ideas

*Crabmeat is a classic choice for this refreshing salad, but you could also use cooked prawns, lobster, scallops or chunks of poached chicken breast.
*Substitute oranges for the grapefruit.

Health points

If you use pink or red grapefruit, not only will the salad have high amounts of vitamin C, but it will provide betacarotene too. Grapefruit of any colour is high in fibre and low in calories.

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