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Crabmeat and Pink Grapefruit Appetizer

November 29, 2010

If it is my plate, bring on the crab!  I would be happy to have some type of crab most days of the week.  This is a particular light appetizer for a many course dinner, yet not to sacrifice one touch of flavor, sublime, entertaining and luscious.  As noted below I have used the famous restaurant “Joe’s Stone Crab” sauce.


Crabmeat and Pink Grapefruit Appetizer


  • 2 Pink Grapefruit (cut in sections)
  • 2 Limes (halved)
  • 1 lb. Crabmeat
  • 2 Shallots (chopped)
  • 1 T. Chives (chopped)
  • Few Sprigs of Fresh Parsley

For the Sauce

Ingredients and Preparation

  • 2 oz. Coleman’s Dry English Mustard
  • 1 Pint Mayonnaise
  • 1/4 C. Steak Sauce
  • 1/4 C. Worcestershire Sauce
  • 1 C. Light Cream

Mix all ingredients except the cream and beat slowly with an electric beater; add cream and mix well (serve immediately or cover and refrigerate until ready to serve)

(Recipe from “The Miami Herald” from the restaurant “Joe’s Stone Crab)


  1. Make the dressing, cover and refrigerate (above)
  2. Mix the crabmeat, shallots and chives in a bowl
  3. Squeeze the fresh limes over the crabmeat mixture, cover and refrigerate
  4. When ready to serve/Plate crab mixture in center of chilled plate
  5. Add the sections to plate, and add the dressing
  6. Garnish with a sprig of parsley

(Serves 8)

Adapted from

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