- ¼ c. fresh lime juice
- 2 tbsp. scallion, thinly sliced
- 2 tbsp. fresh cilantro, roughly chopped
- 2 tbsp. fresh basil, roughly chopped
- 1 jalapeño, minced
- 1 lb. Backfin or Jumbo lump crab meat
- 2 grapefruits or 1 pummelo, peeled, supremed* and roughly chopped
- ¼ c roasted salted peanuts, roughly chopped
- 2 tbsp. unsweetened coconut flakes, toasted
In a large non-reactive bowl, combine lime juice, scallions, cilantro, basil, and jalapeño. Add crab meat and grapefruit or pummelo pieces and toss gently to combine, being careful not to break up crab meat. Refrigerate at least one hour before serving.
To serve, top salad with peanuts and coconut flakes.
*Click here to view our step-by-step guide on how to supreme citrus.
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