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Crab and Grapefruit Salad

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Crab and Grapefruit Salad


  • 4 grapefruits

  • 2 tbsp light mayonnaise

  • 1 tbsp finely chopped mango chutney

  • 2 tsp Dijon mustard

  • 1 tsp sesame oil

  • Salt to taste

  • 1/4 tsp pepper

  • 375 g lump crabmeat, cartilage removed

  • 2 cups watercress, tough stems trimmed

  • 1 Belgian endive, cut crosswise into 1 cm-wide strips

  • 1 head Bibb lettuce, separated into leaves


  • 1. With small paring knife, peel grapefruits. Separate grapefruit sections from membranes over bowl; reserve any juice that collects in bowl.

  • 2. In medium bowl, whisk together mayonnaise, chutney, mustard, sesame oil, salt, pepper and 3 tbsp reserved grapefruit juice.

  • 3. Add crabmeat, tossing to combine. Add watercress, endive and grapefruit sections; toss. Serve salad on bed of Bibb lettuce.

Serves 4

– For nutritional information on this and other great recipes, go to www.rd.ca

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