Crab and Grapefruit Salad

White crabmeat is sweet and succulent  with a flaky texture. Buying pre-picked crabmeat will save a lot of preparation time.

Number of servings : 4

Prep time: 25 minutes

Cooking time: Ready in under 30 minutes

Type of meal : | Salads | Salads

Special diet :


4 medium grapefruit
2 tablespoons mayonnaise
1 tablespoon finely chopped mango chutney
2 teaspoons Dijon mustard
1 teaspoon sesame oil
Salt and freshly ground black pepper
400 g crabmeat, picked over to remove any pieces of shell or cartilage
1 head witlof (Belgian endive/chicory), cut crosswise into thin strips
100 g watercress, tough stems trimmed
1 head lettuce, such as mignonette, separated into leaves, for serving



  1. Remove skin and white pith from grapefruit with a paring knife. Working over a bowl, separate grapefruit segments from membranes; reserve juice.
  2. Whisk mayonnaise, chutney, mustard, sesame oil, a pinch of salt and pepper and 3 tablespoons reserved grapefruit juice in a medium bowl.
  3. Dice crab and stir into mayonnaise mixture. Add witlof, watercress and grapefruit segments and toss to combine. Serve crab salad on a bed of lettuce leaves.

Medical Note: Chemical compounds in this citrus fruit cause the body to absorb more of certain drugs, which can result in receiving a larger dose than intended. This effect is not seen with other citrus juices. Avoid taking any medication with grapefruit juice.

Health Bites: Grapefruit is rich in pectin, a type of dietary fibre that seems to reduce low-density lipoprotein cholesterol.

Nutritional information: