72 Crab Salad with Grapefruit

Main ingredients

• 1 cooked crab of 800 g (1¾ lb)
• 200 g

1. Cook the vegetables in boiling salted water-the French beans ‘al dente’ and the asparagus tips, if fresh, cut 4 cm (1½ in) long, for three to five minutes (for technique).
2. Peel the grapefruit, skin and pith together (for