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
- Remove skin and white pith from grapefruit with a paring knife. Working over a bowl, separate grapefruit segments from membranes; reserve juice.
- Whisk mayonnaise, chutney, mustard, sesame oil, a pinch of salt and pepper and 3 tablespoons reserved grapefruit juice in a medium bowl.
- 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.