Crab Salad with Grapefruit

Salade de pamplemousse au crabe

Preparation info

  • For


    • Difficulty


    • Ready in

      45 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About


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


  1. 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