Crab with Grapefruit & Avocado

A unique and fresh summer salad which includes ginger and a zesty pink grapefruit.

Serves 2, ready in 15 minutes

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  • 1 pot of Seafood & Eat It White Crab
  • 1 avocado, chopped
  • 1 pink grapefruit, segmented
  • 50g watercress
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • Cayenne pepper, to season
  • Salt and freshly ground black pepper
  • Dressing:
  • 2 tablespoons mayonnaise
  • 4 spring onions, greens only, finely chopped
  • 1-2cm piece of ginger, peeled and finely grated
  • 1 teaspoon soy sauce
  • 1 teaspoon rice vinegar


Season the crabmeat with the oil, lemon, salt and cayenne pepper.

Arrange the crab on a serving plate with the other salad ingredients.

For the dressing, blend the mayonnaise with the spring onions, ginger, soy sauce and rice vinegar.

Season well and serve on the side.