Easy and Succulent Thanksgiving: Recipe 3 of 7 – The Salad

By Audrey van Petegem, Senior Editor

We are already on the third article in the seven part series on easy and succulent Thanksgiving recipes (see the appetizer recipe here and the soup recipe here).  Are there really just four weeks left until Thanksgiving?

This Crab and Grapefruit Salad looks so elegant and is, yet again, sooooo easy to prepare. Grapefruit is a great palate cleanser and is just what you need to get mouths watering  before the main attraction. When crabmeat is added to the grapefruit, you have the perfect second course to your Thanksgiving spread.

CRAB and GRAPEFRUIT SALAD (for 4)

1 can of crabmeat

1 grapefruit halved and cut in sections, membranes removed (how to here)

1 Tbsp light mayonnaise

1 Tbsp seafood sauce

lettuce leaves as base for garnish

Place a lettuce leaf in each small bowl (I use a margarita glass to “elevate” the presentation).  Add a 1/4 of the grapefruit sections in each bowl. Put a 1/4 of the crabmeat on top of the grapefruit. Combine the mayonnaise with the seafood sauce. Add a dollop of the seafood sauce mixture on top of the crabmeat.

With its small portion size, its palate-cleansing grapefruit and the subtle taste of the crabmeat, this salad is a great overture to the main entrée of turkey, stuffing, mashed potatoes and gravy.

Which brings us to next weeks article; the pièce de resistance, the turkey! You will not want to miss this one….