Crab Balls With Grapefruit Salad Recipes

CRAB, CHILLI & PINK GRAPEFRUIT SALAD

Crab, chilli & pink grapefruit salad image

This fragrant, zingy little crab salad is super fresh and has a great chilli kick to it

Provided by Jamie Oliver

Categories Light meals Seafood Fruit

Time 20m

Yield 4

Number Of Ingredients 8

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

Steps:

Top and tail the grapefruits. Stand them on one of the flat ends and carefully trim off the skin with a knife, turning the fruit as you go. To segment them, follow the white lines with your knife and gently twist the knife out to remove each segment. Place the segments in a bowl and squeeze all the juice from the centre parts on top.
Pick through the crabmeat and remove any bits of shell. Place it in a separate bowl with the chilli. Tear over most of the basil leaves then spoon over 2 tablespoons of the grapefruit juice and add 4 teaspoons of extra virgin olive oil. Season with a little bit of salt and a pinch of pepper then gently mix together.
Add the salad leaves to the bowl with the grapefruit segments, add a lug of extra virgin olive oil and a pinch of salt and pepper, then toss to coat each leaf. Arrange the salad over four plates, top with the grapefruit segments from the bottom of the bowl, followed by equal amounts of the dressed crab, then scatter over the reserved basil leaves. Serve with a glass of crisp white wine.

Nutrition Facts : Calories 109 calories, Fat 5.9 g fat, SaturatedFat 0.8 g saturated fat, Protein 10.4 g protein, Carbohydrate 11.5 g carbohydrate, Sugar 11 g sugar, Sodium 0.59 g salt, Fiber 2.2 g fibre

CRAB AND GRAPEFRUIT SALAD

Crab and Grapefruit Salad image

Make and share this Crab and Grapefruit Salad recipe from Food.com.

Provided by dicentra

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 grapefruits
2 tablespoons mayonnaise
1 tablespoon finely chopped mango chutney
2 teaspoons Dijon mustard
1 teaspoon sesame oil
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 lb crabmeat
2 cups watercress, tough stems removed
1 Belgian endive, cut in 1/2 inch strips
1 head bibb lettuce, leaves separated

Steps:

With a small paring knife, peel and section the grapefruits, saving any juice.
In a medium bowl, whisk together the mayonnaise, chutney, mustard, sesame oil, salt, pepper and 3 tablespoons of the grapefruit juice.
Add the crabmeat, tossing to combine.
Add the water cress, endive and grapefruit sections and toss.
Serve the salad on a bed of Bibb lettuce.

Nutrition Facts : Calories 216.2, Fat 4.8, SaturatedFat 0.7, Cholesterol 37.6, Sodium 973.4, Carbohydrate 26.7, Fiber 4.6, Sugar 1.3, Protein 19.7

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