Citrus, crab and avocado have an affinity for each other. This hearty salad can certainly be a luncheon main course. Make the dressing first since half of it will be needed for the crabmeat before the dish is assembled. Serves 6.
Dressing
1/2 cup olive oil
1/3 cup lemon juice
2 dashes aromatic bitters
salt and pepper to taste
Mix together and shake in a jar to blend.
Salad Mixture
3 ripe avocados
1 lemon, juiced
2 tablespoons chipotle Tabasco sauce
1/3 cup cilantro, minced
3 ruby grapefruit
1/2 pound jumbo lump crabmeat
1/2 bunch chives, clipped
Make dressing first. Use half to dress crabmeat, mix and set aside. Peel avocados and mash in a bowl. Sprinkle with some of the lemon juice to preserve color. Add chipotle Tabasco sauce, salt to taste and cilantro. Mix well. Peel grapefruit and section it, removing white membranes. Arrange three grapefruit sections artfully on the plate. Place a scoop of the avocado mixture and a mound of crabmeat on the plate. Clip chives for garnish on the crabmeat. Spoon dressing as desired.
