Today I am hoping Dorie Greenspan can prove me wrong with her recipe for Crab and Grapefruit Salad from her cookbook, Around My French Table.
My favorite, Dungeness on the left and Snow Crab on the right. I only have 2 different types of crab, because my fish guy ran out of Dungeness. I'll be honest, the Snow crab looked nicer, but I wouldn't buy it again unless there was going to be a lot of BUTTER involved.
The recipe called for Ruby Red grapefruit, but thy looked so pitiful in the store so I picked up this juicy one.
Gather together half of a red bell pepper, one English cucumber, one fat scallion, and chili pepper, very finely minced. Gently toss together with grapefruit pieces and one and a half tablespoons of extra virgin olive oil. Add salt, freshly ground pepper, Tabasco, fresh lemon juice, to taste.
Garnish with minced fresh mint.
Garnish with minced fresh mint.
Bravo Dorie! This recipe did not destroy the delicate flavor of crab that I love. I served an Australian Sauvignon Blanc with my Crab and Grapefruit Salad. Delicious.
A bonne idee...add a little avocado.
If you want to check out other versions of this lovely salad, go to French Fridays with Dorie and see what everyone else did!
I agree with your about the crab - that's the way I have always eaten it, but this salad was wonderful. The combination of flavors paired perfectly together. I will definitely try it with avocado. Your salad looks so delicious.
ReplyDeleteAustralian/NZ Sauvignon Blancs are one of my favorite white wines. I'm glad this recipe met your approval - anyone brave enough to shuck and steam her own crab has my admiration.
ReplyDeleteTwo different types of crab in the same salad, wow, I can just imagine the great taste. I admire your dedication to extract all the meat by hand! Speaks volume about the quality of this recipe that it won over a crab purist like you. :)
ReplyDeleteYour crab meat looks so fresh and beautiful! And your salad looks gorgeous! Beautiful photos! Have a great weekend!
ReplyDeleteI'll take crab any way I can get it, as long as it's well prepared. I love me a good crabcake--but by "good", I mean that it's mostly crab with VERY little binder. Your salad looks deeelicious.
ReplyDeleteOoh, I like that you used white grapefruit! Very different!
ReplyDeletelooks lovely, and it was good!
ReplyDeleteLooks like you really enjoyed this one! :)
ReplyDeleteAlice @ http://acookingmizer.wordpress.com
All that crab looks so good & the avocado just begged to be added :-)
ReplyDeleteLovely, lovely! Looks great with the avocado slices on the side. That Dungeness crab looks great! Nice job.
ReplyDeleteAdventurous of you to try the salad even though you're a crab purist. I'd be a purist too if I could get crab like that. Beautiful pictures.
ReplyDeleteReally great photos, Gracie! We really enjoyed this, too.
ReplyDeleteI too think the Dungeness is simply over the top!
ReplyDeleteI'm glad you enjoyed this. Even though I grew up on the coast, I'm not the seafood purist I should be. My husband is always mocking me because the only thing I'll order at McDonalds is the Filet-O-Fish!
ReplyDeleteDungeness is the best! lovely photos, can't wait to catch up on this one.
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