Grapefruit and Crab Cocktail
Grapefruit and crab cocktail is a cold starter that sets sharp citrus against sweet shellfish. The grapefruit is chopped and spooned back into its own hull, which makes a ready-made serving cup. Asparagus tips tossed in oil, lemon juice and seasoning add a green, savory layer, and a small dab of mayonnaise ties each portion together. It needs no cooking at the table and looks tidy on the plate.
Instructions
Cut the grapefruits in half. Carefully remove the flesh from the hulls, keeping the hulls intact, and chop the flesh.
Divide the chopped grapefruit between 4 grapefruit hulls or 4 serving glasses.
Toss the asparagus tips with the oil, lemon juice and seasoning until they are evenly coated.
Pile the dressed asparagus on top of the chopped grapefruit in each serving, then add a little crab to the top of each one.
Put 1 teaspoon of mayonnaise on each portion and finish with a sprinkle of chopped parsley.
Make it personal.
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