Crab with Endive and a Pink Grapefuit dressing

Cut the pink grapefruit into half and cut off a thinish slice to be used for a garnish. Squeeze the remaining fruit to provide some grapefruit juice.

Separate out the white crab meat and put into a bowl. You can add a further few tablespoonfuls of dark meat but not too much, to provide around 6 oz/300gm. Add two tablespoonfuls of grapefruit juice, a couple of pinches of salt, and stir well.

Make a dressing with two tablespoonfuls of graprefruit juice and five tablespoonfuls of olive oil. Season with salt and a sqeeze of lemon juice if necessary. Chop a good handful of fresh basil and add to the dressing.

Take off the outer leaves of the endive, take four leaves from each endive and arrange on serving plates along with a slice of grapefruit if you like. Spoon over the crab meat, stir the dressing well with a fork and spoon over the crab, and serve  Zoom  .