Citrus Crab Salad With Grapefruit & Sourdough Toast

This makes the most of gorgeous white crabmeat.  A delicious light and fresh starter fit for any dinner party.  Super easy as it can all be made in advance too 🙂


– 2 x Slices sourdough bread
– 100g Fresh white crabmeat
– 1 x Pink grapefruit
– Baby salad leaves
– 2 tsp Finely chopped chives
– 2 tsp Mayonnaise
– 2 tbsp White wine vinegar
– 1 tsp Dijon Mustard
– 1 tsp Sugar
– 4 tbsp Extra virgin olive oil
– Salt & pepper to taste

Serves – 2


Step 1 – The toast
Lightly brush 2 slices of sourdough bread with olive oil and toast on a hot griddle pan.

Step 2 – The mix
Mix 100g of fresh white crabmeat with 2 tsp of mayonnaise and 2 tsp of finely chopped chives. Gently mix together and season to taste.

Step 3 – The dressing
Make a dressing by whisking together 2 tbsp of white wine vinegar with 1tsp of Dijon mustard, 1 tsp of sugar and 4 tbsp of olive oil.

Step 4 – The segment
Using a small sharp knife, cut away the peel of the grapefruit being careful to remove all the pith.  Holding the grapefruit in one hand, careful slice the grapefruit segments out one at a time.

Step 5 – The serve
On each plate place a handful of baby salad leaves and scatter over the segments of grapefruit.  Place a slice of the toasted sourdough on each plate and top with the crab mixture.Drizzle each plate with the dressing and serve immediately.

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