Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at


I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

Crab Salad with Grapefruit, Avocado and Fresh Herbs


Posts : 26749
Thanked : 1365
Join date : 2013-01-12

Crab Salad with Grapefruit, Avocado and Fresh Herbs

Post by Lobo on Tue 02 Feb 2016, 10:59 pm

Crab Salad with Grapefruit, Avocado and Fresh Herbs

Be the first to Write a Review
Prep Time: 25 minutes
Cook Time: 2 minutes
Servings: 4
During the cold winter months, fresh crab is at its best. Fresh-cooked crabmeat is available in many fish markets and specialty-food stores. If you prefer to cook live crabs, you will need two 1-lb. crabs for this recipe (each will yield about 4 oz. of meat).

  • 64


  • 1 Tbs. mustard seeds
  • 1/4 cup Champagne or white wine vinegar
  • 1 1/2 tsp. Dijon mustard
  • 1 tsp. honey
  • 3 Tbs. extra-virgin olive oil
  • 1/3 cup canola oil
  • Salt and freshly ground pepper, to taste
  • 2 heads Bibb lettuce, torn into 2-inch pieces
  • 8 oz. fresh-cooked crabmeat, chilled and picked
     over to remove any shell fragments
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 1 Tbs. chopped fresh chives
  • 1 large grapefruit, peeled and segmented
  • 1 avocado, pitted, peeled and sliced

Wine Pairing

This pairs well with crisp, medium-bodied white wines like the Marani Kondoli Vineyards Mtsvane-Kisi, Georgia from our Wine Club.


In a small nonreactive saucepan over medium heat, lightly toast the mustard seeds, stirring often, until golden and fragrant, about 1 minute. Remove the pan from the heat, stir in the vinegar and let cool for about 5 minutes.

Transfer the vinegar mixture to a small bowl and whisk in the mustard and honey until blended. Slowly whisk in the olive oil and then the canola oil. Season the vinaigrette with salt and pepper.

In a large salad bowl, toss the lettuce with half of the vinaigrette and divide among 4 chilled salad plates or bowls.

In a small bowl, toss the crabmeat, parsley and chives with 3 Tbs. of the remaining vinaigrette until well blended, and season with salt and pepper. Divide the crabmeat among the salads and garnish each with grapefruit and avocado. If desired, drizzle the salads with any remaining vinaigrette. Serve immediately. Serves 4.
Williams-Sonoma Kitchen.

Related Tips

    Current date/time is Sat 25 Nov 2017, 1:21 am