Pamplemousse au Crabe CD
Cold Shellfish Seafood Fruit Grains Appetizer
Hors d'oeuvre Starter
Gluten Wheat Free France Europe
50g/2oz Long Grain Rice
Salt and Black Pepper
2 Large Grapefruit
50g/2oz Black Olives, pitted
170g/6oz Crab Meat
150ml/5fl.oz. Thick Mayonnaise (check Ingredients)
4 Whole Black Olives to garnish
Place the rice in a medium sized saucepan, cover with plenty of cold water. Bring to the boil add a little salt
then reduce the heat and simmer for 15-20 minutes or until tender.
2. Once cooked, drain the rice into a
large sieve and rinse under cold running water. Drain well then transfer to a
large plate and allow to dry out. This can be hastened by lightly patting with
Meanwhile, cut the grapefruit in half width ways and remove the flesh with a small sharp
knife. Chop the flesh and place in a mixing bowl. Retain the shells.
Add the chopped olives, rice and crab meat to the grapefruit together
with 120ml/4fl.oz. of the mayonnaise, salt and pepper and lightly mix.
Divide the crab mixture between the reserved grapefruit shells and garnish with
the remaining mayonnaise and whole olives. Chill before serving.
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