The Grapefruit is the Key! Crab and Avocado Salad

The Grapefruit is the Key! Crab and Avocado Salad

A chilled appetizer that is great with white wine. Scoop it up with a spoon to eat.

Ingredients: 4 servings

Imitation crab sticks
about 80 g
about 1/3
4 tablespoons
2 tablespoons
Lemon juice


1. Chill the avocados whole. Once you cut them open, they'll start to brown fast, so be sure to chill them uncut!
2. Shred the crabsticks roughly. Cut the grapefruit into about the same size strips, and chill both.
3. Mix the mayonnaise, ketchup, lemon juice, salt, and pepper together and chill.
4. Cut the avocados into half and remove the pits. Sprinkle a little salt.
5. Mound the grapefruit and crabstick on top.
6. Pour the sauce from Step 3 over. Garnish with chives or chervil. If you don't have any garnish, you can just sprinkle black pepper on top.
7. You can use plain stick-shaped crabsticks, but the type that looks like real crab might look a bit better?

Story Behind this Recipe

I adapted a dish we had at a famous restaurant in Yokohama called Queen Alice.