Crab, Avocado and Grapefruit
Crab is one of the great treasures of Canada’s coasts, prized for its sweet, delicate flavour. On the West Coast, Dungeness crab is a summer staple, often celebrated in crab boils and seaside feasts. Here it’s given an elegant twist — layered with creamy avocado, tart grapefruit, and silky crème fraîche. A drizzle of balsamic brings balance, while crisp garlic toast triangles make the perfect scoop.
Prep Time: 20 minutes
Total Time: 30 minutes
Serves: 4 as a starter
Ingredients
For the salad
1 whole cooked Dungeness crab (500–600 g meat), picked and shredded
2 ripe avocados, diced
2 pink grapefruits, segmented and cut into small pieces
½ cup crème fraîche (or sour cream)
1 tbsp lemon juice
1 tbsp olive oil
Salt & freshly ground black pepper, to taste
1–2 tsp balsamic reduction, for drizzling
Optional: fresh chives or microgreens, for garnish
For the garlic toast triangles
6 slices white bread, crusts removed
2 tbsp olive oil
Garlic salt, to taste
Method
Make dressing: In a small bowl, combine crème fraîche, lemon juice, olive oil, salt, and pepper.
Prepare garlic toast: Preheat oven to 190 °C (375 °F). Roll bread slices flat, cut into triangles, brush with olive oil, and sprinkle with garlic salt. Bake 8–10 minutes until crisp.
Assemble salad: Using a ring mold, layer avocado on the bottom, then spread a thin layer of crème fraîche. Add grapefruit segments, then top with shredded crab.
Finish: Drizzle with balsamic, garnish with chives or microgreens, and serve with garlic toast triangles.
Variations
East Coast Style – Substitute Atlantic snow crab, equally sweet and delicate.
Tropical Version – Add mango or papaya with the grapefruit for extra brightness.
Light Lunch – Serve deconstructed on a bed of greens with crusty sourdough instead of garlic toast.
