Grapefruit Crab Salad Recipe

The Hale Groves Team


Lettuce leaves
6 cups torn mixed salad greens
3 Hale Grapefruit, peeled
2 medium tomatoes cut into wedges
2 6-ounce cans crabmeat, drained, flaked, and cartilage removed
1 small green sweet pepper, sliced into rings
¼ cup reduced calorie mayonnaise or salad dressing
¼ cup plain yogurt
1 hard cooked egg white, chopped
1 tablespoon catsup
Few drops bottled hot pepper sauce


Line 4 individual plates with lettuce leaves; top with torn greens. Section grapefruit over a bowl to catch juice; set juice aside. Remove any seeds from sections. Arrange grapefruit sections, tomatoes, crabmeat, and pepper rings on top of greens.

For dressing, in a bowl combine 2 tablespoons of the reserved grapefruit juice, mayonnaise, yogurt, hard-cooked egg white, catsup, and hot pepper sauce. If desired, stir in additional grapefruit juice, 1 teaspoon at a time, until desired consistency. Top each salad with some of the dressing mixture.

YIELD: 4 servings


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