Crab Salad with Green Apples and Grapefruit Coulis

By Tamipri

Ingredients

• 1 grapefruit
• 2 tsp. sugar
• juice of one lemon
• 2 Granny Smith apples
• 1 lb. fresh-ccoked lump crabmeat, picked over cartilage and shell fragments
• 3 Tb. extrai-virgin olive oil
• 1 1/2 Tb. white wine vinegar, or Champagne vinegar
• 3 Tb. minced fresh chives
• 1/2 tsp. fine sea salt
• 1/2 tsp. freshly ground black pepper
• pinch cayenne pepper

Details

Servings 8

Preparation

Step 1

Using a sharp knife, cut a slice from the top and bottom of the grapefruit to reveal the flesh. Stand the grapefruit upright on a cutting board and thickly slice off the peel and white pith in strips, following the contour of the fruit. Holding the grapefruit in one hand, cut along either side of each segment to release it from the membrane, letting the segments drop into a bowl. Set 2 grapefruit segments aside. Coarsely chop the rest of the segments.

In a saucepan, combine the chopped grapefruit with 1/4 cup water. Bring to a boil over medium-high heat, reduce the heat to low, and simmer, stirring, until soft, about 5 minutes. Puree in the pan with an immersion blender or transfer the mixture to a stand blender to puree. Strain the puree through a fine-mesh sieve into a clean saucepan. Add the sugar and bring to a boil over medium-high heat, stirring. Continue to cook, stirring, until a syrup foms and the liquid is reduced by about half, 3-4 minutes. Remove from the heat and let cool.

Fill a bowl with water and add the lemon juice. Cut the apples into quarters lengthwise, and core the quarters. Place in the acidulated water to prevent discoloring. Using the julienne attachment on a mandoline, julienne the apples, and return them to the acidualated water. Alternately, julienne with a knife.

In a bowl, combine the crabmeat, olive oil, vinegar, 2 Tb. of the chives, the salt, black pepper, and cayenne. Pat dry half of the apples and add them to the bowl. Squeeze 2 tsp. juice from the reserved grapefruit segments into the bowl. Turn gently to mix, being careful not the shred the crab.

To serve, divide the crab evenly among 8 salad plates, mounding it on each plate. Pat dry the remaining apples and divide them evenly among the salads, arranging them in a small stack on top. Spoon about 2 tsp. of the grapefruit coulis in a thin line around the edge of each salad. To finish, sprinkle the remaining 1 Tb. chives evenly ove the salads.