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Dorie Greenspan's Crab and Grapefruit Salad


Makes 4 to 6 servings


  • 1 ruby red grapefruit
  • 1 pound lump crabmeat, picked through for shells and cartilage
  • 1 Kirby cucumber or a 2-inch piece of seedless cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch dice
  • 1/2 red or orange bell pepper, ribs and seeds removed, cut into 1/4 inch dice
  • 2 small or 1 fat scallion, white and light green parts only, quartered lengthwise, thinly sliced
  • 1/2 to 1 small chile pepper, very finely minced
  • 1-1/2 tablespoons extra virgin olive oil
  • Salt and freshly ground pepper
  • Dash or two of Tabasco
  • Fresh lemon juice
  • 1 tablespoon fresh mint, minced


Step 1: At least 2 hours in advance - cut grapefruit crosswise in half and carefully cut out the half-segments slicing along the membranes to release the fruit. 
Step 2: Squeeze the juice from the hollowed-out halves and keep it covered in the refrigerator (discard rinds). Put a double layer of paper towels on a plate or cutting board and arrange the grapefruit segments on the paper. Cover with another double layer of towels and pat the segments lightly. Discard paper towels, arrange the fruit on a new layer of paper towels , and cover again. Let the segments sit for at least 2 hours, or for as long as 6 hours; if the towels are wet, change them again. 
Step 3: When you are ready to make the salad, drain the crabmeat if necessary, turn it out onto a double thickness of paper towels, and pat it dry. Put it in a bowl and add the cucumbers, bell peppers, scallions, and chile.
Step 4: Cut the grapefruit segments into very small pieces, add them to the bowl, and using a fork (or your fingers), gently toss the ingredients together. Don't overdo it. You want the crab to stay in large pieces.  
Step 5: Add 1 tablespoon of the oil, 1 tablespoon of the reserved grapefruit juice, 1 tablespoon lemon juice, and season with salt and pepper and a couple of shakes of Tabasco. Taste the salad and decide what you'd like to add. You may need to add a bit more oil.  
Step 6: Stir in mint and serve.

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