recipe. Crab and grapefruit salad

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Recipe from: All Recipes co uk
Language: English
Persons: 4
Preparation time: 25 mins
Nutrition: 220kcal
Tags: Main dish salads


With a small paring knife, peel the grapefruits. Working over a large bowl to catch the juice, separate the grapefruit segments from the membrane; reserve any juice that collects in the bowl.
In a medium bowl, whisk together the mayonnaise, chutney, mustard, sesame oil, pepper and 3 tablespoons of the reserved grapefruit juice.
Add the crabmeat, tossing to combine. Add the watercress, chicory and grapefruit segments, and toss. Serve the salad on a bed of lettuce leaves.


  • 4 grapefruits
  • 2 tbsp reduced-fat mayonnaise
  • 1 tbsp finely chopped mango chutney
  • 2 tsp Dijon mustard
  • 1 tsp toasted sesame oil
  • pepper to taste
  • 350g (12oz) white crabmeat, picked over to remove any cartilage
  • 125g (4½oz) watercress, tough stalks trimmed
  • 1 head chicory, cut crossways into 1cm (½in) strips
  • 1 soft, round lettuce, separated into leaves

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