Crab Salad With Grapefruit, Avocado And Fresh Herbs
This delightful and refreshing crab salad is a feast for the senses, with tender Bibb lettuce leaves cradling succulent crabmeat, zesty grapefruit segments, creamy avocado slices, and a tangy mustard seed vinaigrette that ties it all together. Each bite is a burst of flavor and texture, making it a perfect dish for a light and elegant meal. Enjoy the combination of flavors and textures in every refreshing forkful.
— Constant Cookbook
Ingredients
- 1 Tbs. mustard seeds
- 1/4 cup Champagne or white wine vinegar
- 1 1/2 tsp. Dijon mustard
- 1 tsp. honey
- 3 Tbs. extra-virgin olive oil
- 1/3 cup canola oil
- Salt and freshly ground pepper, to taste
- 2 heads Bibb lettuce, torn into 2-inch pieces
- 8 oz. fresh-cooked crabmeat, chilled and picked
- over to remove any shell fragments
- 1 Tbs. chopped fresh flat-leaf parsley
- 1 Tbs. chopped fresh chives
- 1 large grapefruit, peeled and segmented
- 1 avocado, pitted, peeled and sliced
Instructions
- In a small nonreactive saucepan over medium heat, lightly toast the mustard seeds, stirring often, until golden and fragrant, about 1 minute. Remove the pan from the heat, stir in the vinegar and let cool for about 5 minutes.
- Transfer the vinegar mixture to a small bowl and whisk in the mustard and honey until blended. Slowly whisk in the olive oil and then the canola oil. Season the vinaigrette with salt and pepper.
- In a large salad bowl, toss the lettuce with half of the vinaigrette and divide among 4 chilled salad plates or bowls.
- In a small bowl, toss the crabmeat, parsley and chives with 3 Tbs. of the remaining vinaigrette until well blended, and season with salt and pepper. Divide the crabmeat among the salads and garnish each with grapefruit and avocado. If desired, drizzle the salads with any remaining vinaigrette. Serve immediately. Serves 4.
Yield
Serves 4.
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