Name: Crab Salad with Grapefruit (Salade de pamplemousse au crabe)
Prep time: 45 min
Total time: 45 min
Yield: For two people
Cuisine: French
Ingredients: 2 grapefruits, pink for preference as they are usually sweeter; 1 live or freshly-cooked crab weighing 800 g (1¾ lb) or a 100 g (3½ oz) tin of Russian or Alaskan crabmeat; 1 lettuce heart; 1 tablespoon cognac; 2 teaspoons tomato ketchup; 5 tablespoons double cream; a pinch of cayenne pepper or three drops Tabasco; salt; bayleaves for decoration

Preparation info

For
two
people

Difficulty
Easy
Ready in
45 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

2 grapefruits, pink for preference as they are usually sweeter
1 lettuce heart
1 live or freshly-cooked crab

Method

With a live crab: Cook for 25 minutes in salted boiling water, then allow to cool. Remove the claws and crack them carefully, without crushing them, with the back of a heavy knife. Extract the flesh. Open the body and discard the inedible parts. Pick out all the meat, and remove any little membranes or pieces of shell. Set aside on a plate.

With tinn