North Carolina Blue Crab and Avocado Salad with Ruby Grapefruit Vinaigrette
Makes four to six servings
2 Ruby Red grapefruits
1 small shallot, minced
2 cloves garlic, minced
¼ cup finely chopped cilantro leaves
¼ cup finely chopped flat-leaf parsley
2 tablespoons finely chopped chives
2 tablespoons finely chopped basil
1 tablespoon finely chopped mint
1 teaspoon kosher salt
¾ teaspoons freshly ground black pepper
¼ cup honey
¼ cup vegetable or canola oil
2 ripe avocados
12 ounces cooked NC blue crabmeat, picked through of any shells
3 spring roll wrappers
1 tablespoon finely chopped cilantro
1 large egg
1 teaspoon water
*Heat oven to 350 degrees. Cut the spring roll wrappers into 1-1/2 inch wide strips and place on a baking sheet. Whisk together cilantro, and water and brush over strips. Bake until golden, about five minutes. Makes 12.
- To make vinaigrette, juice the limes and grapefruit and strain to remove any seeds or pulp. Place juice in a bowl and add shallot, garlic, cilantro, parsley, chives, basil, oregano, mint, salt, pepper and honey. Whisk well to combine. While whisking constantly, slowly drizzle oil into mixture until emulsified. Chill until ready to serve.
- Cut avocados in half and remove pits. Using a knife, gently score avocado into cubes. Using a large spoon, coop out the avocado into a bowl. Add crab and enough vinaigrette to coat and gently toss.
- Mound on mixed greens if desired. Serve immediately with cilantro crisps.
Recipe courtesy of the North Carolina Department of Agriculture and Consumer Services.