Wednesday, March 11, 2009


In a blind tasting of snow crab, king crab, and Dungeness crab, this taster found that Dungeness crabmeat was by far the sweetest, most tender, and most delicious. But you can judge for yourself.

Salad of Crab, Avocado & Grapefruit
Printable Recipe

1 tablespoon freshly squeezed lemon juice
¾ teaspoon Dijon mustard
3 tablespoons extra virgin olive oil
1 ripe Hass avocado
1 pound lump crabmeat, picked over
1/3 cup diced red onion
Suprêmes from 1 grapefruit
Kosher salt
Freshly ground black pepper

Whisk together the lemon juice, mustard, and oil in a small bowl. Halve, pit, peel, and dice the avocado. Combine the avocado, crabmeat, onion, and suprêmes along with their juices in a large bowl, add the oil mixture, and toss to coat. Season to taste with salt and pepper, transfer to individual bowls, and serve immediately.

Serves 8 to 10 as a first course. For the most brilliant color, use Ruby Red grapefruit if you can find it.


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