Ingredients:
- 1 lb Cooked Crab Meat (Mixed white and brown)
- 1 teaspoon fine Lemon Zest
- 1/2 teaspoon fine Lime Zest
- 1 tablespoon Fresh Lemon Juice
- 1 teaspoon Fresh Lime Juice
- 1/4 cup Crème Fraîche OR Full-Fat Greek Yogurt
- 1 tablespoon Extra Virgin Olive Oil (Mild)
- 1 large Pink Grapefruit (segmented)
- 2 medium Celery Stalks (finely diced)
- 2 tablespoons Fresh Chives (finely snipped)
- 1 tablespoon Fresh Dill (roughly chopped)
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Freshly Cracked Black Pepper
Instructions:
- Prepare the Citrus: Using a microplane, zest the lemon and lime. Place the zest in a small bowl. Juice the lemon and lime and set aside the measured amounts.
- Segment the Grapefruit: Using a sharp paring knife, cut the top and bottom off the grapefruit. Slice off the peel and white pith, then carefully slice between the membranes to release the individual segments (supreming). Collect the segments.
- Whisk the Dressing: In a medium bowl, combine the crème fraîche (or yogurt), olive oil, lemon and lime juice, and all the citrus zest. Whisk lightly until smooth. Season generously with salt and pepper.
- Prep Aromatics: Fine dice the celery. Finely snip the chives and rough chop the dill.
- Fold Gently: Add the crab meat, diced celery, chives, and dill to the dressing bowl. Use a rubber spatula and fold very gently to incorporate without shredding the crab.
- Add the Grapefruit: Carefully add the pre-segmented grapefruit pieces to the mixture. Fold once or twice more, just enough to incorporate without breaking the segments.
- Chill: Cover the salad and refrigerate for a minimum of 15 minutes. This chilling time is vital to allow the citrus juices to brighten the flavor.
- Taste and Adjust: Just before serving, give the salad a final taste. Adjust seasoning (salt/pepper) and add a final small squeeze of fresh lime juice if it needs more zing.
- Serve: Serve immediately, either presented elegantly on a bed of crisp butter lettuce, or served with toasted brioche points.