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Crab, chilli & pink grapefruit salad
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Total Time:
20 minutes
Zesty crab salad with a spicy chili kick.
Ingredients:
  • 2 pink grapefruits
  • 200 g white crabmeat from sustainable sources, ask your fishmonger
  • 2 fresh red chillies deseeded and finely chopped
  • 1 bunch fresh basil leaves picked and chopped, baby leaves reserved
  • extra virgin olive oil
  • sea salt
  • freshly ground black pepper
  • 4 handfuls mixed fresh leaves washed and spun dry
Instructions:
  • Prepare the grapefruits: Remove the top and bottom, then peel the skin with a knife. Segment the fruit by following the natural lines and gently twisting out each segment. Squeeze out the remaining juice over the segments in a bowl. Remove any shell from the crabmeat and combine with chili, torn basil leaves, 2 tablespoons of grapefruit juice, 4 teaspoons of olive oil, salt, and pepper. Toss salad leaves with grapefruit segments, olive oil, salt, and pepper. Arrange salad on plates with grapefruit, dressed crab, and basil leaves. Serve with white wine.

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