Recipe courtesy of Veranda on Highland
Total:
1 hr 35 min
(includes chilling times)
Active:
35 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 35 min
(includes chilling times)
Active:
35 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 35 min
(includes chilling times)
Active:
35 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 1 grapefruit, peeled and sectioned
  • 1 orange, peeled and sectioned 
  • 2 tablespoons honey 
  • 1 pound gulf crabmeat, picked over for any small pieces of shell or cartilage
  • 2 teaspoons chives, chopped 
  • 2 teaspoons extra-virgin olive oil 
  • Salt and freshly ground black pepper
  • Salt and freshly ground black pepper 
  • 1 ripe avocado 
  • 1 lemon 
  • 1 cup baby salad greens 

Directions

Watch how to make this recipe.

Place the grapefruit and orange sections and all their juice in a small saucepan. Add the honey and cook over low heat, stirring frequently, until most of the liquid has evaporated, about 10 minutes. Transfer to a container and refrigerate until chilled.

Place the crabmeat, chives and oil in a medium bowl and toss gently. Season with salt and pepper and refrigerate until chilled.

Cut the avocado in half lengthwise and remove the seed. Scoop the entire halves of the avocado flesh from the shells in one piece and place on a cutting board, cut sides down. Squeeze 1/2 of the lemon over the piece. Cut the avocado lengthwise into 1/4-inch-thick slices.

Have 6 chilled salad plates ready. Place 3 slices of avocado in the center of each. Place equal portions of chilled citrus mixture on top of the avocado, along with any liquid that has accumulated. Top with crab mixture and garnish with greens. Sprinkle with a little of the juice from the remaining lemon half and serve immediately.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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