Recipe

Crab, avocado and pink grapefruit on a bed of romaine

Recipe
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Photo by bistro_gal

Chef
bistro_gal's Notes: Three years ago we visited Whistler in the summer. Coming from the typical Texas heat, I could not get over the wonderful scenery and balmy weather. I thought it was one of the most beautiful...
Three years ago we visited Whistler in the summer. Coming from the typical Texas heat, I could not get over the wonderful scenery and balmy weather. I thought it was one of the most beautiful places ever. One day for we stooped to eat lunch at a restaurant that had a terrace, I think it might have been the restaurant inside the Four Seasons. I had a salad that was a scrumptious combination of crab, lobster, avocado and grapefruit, with a light citrus vinaigrette that perfectly married all ingredients together. I vividly remembered how happy I was watching our boys play with each other, breathing that fresh mountain air and eating what I thought was magical food. I told my husband that I was counting my blessings and that I wish I could somehow preserve that moment forever. As soon as I got home I tried to replicate that salad recipe; while it does not have that much in common with the sophisticated creation I had in Whistler, I still reach for it when I want to spice out our day to day routine or when we need a special light dinner after a particularly busy day in the office.

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Serves 2

Crab Salad::

8 ounces refrigerated lump crab meat Ask a question about this ingredient

1/3 cup cilantro leaves, chopped Ask a question about this ingredient

1 tablespoon extra virgin olive oil Ask a question about this ingredient

1 teaspoon agave syrup Ask a question about this ingredient

2 tablespoons lemon juice Ask a question about this ingredient

sea salt and freshly ground pepper to taste Ask a question about this ingredient

Greens, dressing and garnishes:

1 teaspoon Dijon mustard Ask a question about this ingredient

1/2 teaspoon agave syrup or less if you don't want the dressing to have a sweet undertone Ask a question about this ingredient

3 tablespoons extra virgin olive oil Ask a question about this ingredient

2 tablespoons lemon juice Ask a question about this ingredient

4 cups romaine, chopped in bite pieces (other crunchy greens work as well) Ask a question about this ingredient

1 avocado, peeled and sliced Ask a question about this ingredient

1 pink grapefruit, skinned, sliced, membranes removed Ask a question about this ingredient

sea salt and freshly ground pepper to taste Ask a question about this ingredient

Mix all crab salad ingredients and refrigerate until you have assembled the rest of the salad.
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Whisk the first four ingredients for the base salad into a vinaigrette, add salt and pepper to taste and reserve.
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Mix the greens with half the vinaigrette and arrange on two plates. Arrange the slices of avocado and grapefruit on top of it. Drizzle with remaining vinaigrette.
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Divide the crab salad in two, and mound it on top of the greens. I typically use a one cup measure, fill it about 3/4 with the crab salad, then invert it gently over the greens. Serve and enjoy!
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3 Comments on Crab, avocado and pink grapefruit on a bed of romaine

boulangere added 7 months ago

Wow! And it's coming up on season here in the western U.S. This looks wonderful, and I'll very much look forward to trying it - just mention grapefruit and I'm there.