Crab & Grapefruit Cocktail
- ashleyjostes
- Jan 13, 2015
- 2 min read
In my family, crab is typically a special occasion food. My brother-in-law, Kyle, and I share the same birthday, and my dad's birthday is the week before, so our tradition is to combine all three occasions into one big crab boil bash, where we all compete to remove as much leg meat as we can at once while keeping it in tact (Kyle is quite skilled at this), but mainly we stuff our faces with all the crab we can get our hands on. Since this is my first post, I would say that this certainly qualifies as a special occasion! I am so excited to tackle my first recipe revamp, the classic crab cocktail, and grapefruit is the perfect addition, as it is particularly delicious and easily available in the winter. My goal in updating this recipe is to freshen it up while making it a little more appetizing to look at. The original version calls for mayonnaise and catsup, which I replace here with whipped avocado. I also add fresh squeezed lime juice and fresh basil for some bright flavor.
Here's what you need: 1 lb Snow Crab Legs (about 2 clusters) 1 Medium Red Grapefruit Honey Extra Virgin Olive Oil 1 Small Bunch Fresh Basil 1 Ripe Avocado 1/2 Lemon 1/2 Lime Salt Pepper
Here's how to make it: Carefully crack the crab legs and remove the meat in as large of chunks as you can. Try not to neglect any knuckle or point, crab meat is a precious thing! To do this, I like to use a combination of crab crackers, kitchen shears, as well as raw animal strength. It takes a bit of muscle and time, so as an alternative you can also use fresh crab meat from the seafood counter at your local grocery store (usually comes in a tin or plastic container). I wouldn't hold it against you!
Next, slice the peel off of the grapefruit with a pairing knife, making sure to remove the white pith in the process, and then cut each segment or supreme from the grapefruit and place them in a bowl. Add a squeeze of honey, and a little extra if the grapefruit is particularly bitter. Cut half of the basil into thin ribbons or "chiffonade" and sprinkle over grapefruit. Add the crab meat to the grapefruit and basil, season with salt (the crab will already be a little salty, so you only need to add a little salt), pepper and olive oil, then gently toss the ingredients together. Set aside.
Halve the avocado and remove the pit. Scoop the lovely green fruit into the bowl of a food processor, add the rest of the basil, and a pinch of salt and pepper. Then squeeze the lemon and lime into the bowl. Switch on the food processor, and with the motor running add a steady stream of olive oil until you have a smooth, mousse-like texture.
Scoop the crab mixture onto two plates, add a dollop of the avocado dressing, and enjoy!
*Pomelo would be a really tasty alternative to grapefruit if you can find it
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