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Recipe by: conradin
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1 lb. fresh lump crabmeat
2 grapefruit
DRESSING
1/4 cup fresh lemon juice
2/3 cup oil
1/4 tsp. salt
1/4 tsp. black pepper
3/4 lb. romaine lettuce
VARIATION
instead of the dressing, use
1 cup vinaigrette
In a medium size bowl, place crabmeat. Make sure all shells are removed. Cover and store in refrigerator. With a knife, remove all of peeling and outer pulp from grapefruit. Slice grapefruit into 1/8-inch slices across the segments so that the slices look like wheels with spokes. Remove all seeds; slice wheels in half. Place segments in a bowl and cover. Store in refrigerator.
DRESSING
In a jar, add lemon juice, oil, salt, and pepper. Shake well.
TO SERVE
Break lettuce into bite-size pieces and place it in individual salad bowls. Place grapefruit slices on top and then spread crabmeat. Shake dressing and pour on top. Toss lightly and serve.
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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