Serves: 4 Time: 30 minutes
For the Marie Rose sauce, whisk all the ingredients together.
Finely shred the frisee and place in a bowl with the avocado. Season with salt and lightly dress with oil. Dress four large cocktail glasses with the frisee leaves. Divide the salad into each glass then place a small dollop of sauce onto each, now add a few pieces of grapefruit segments.
Mix the crab meat with the remaining sauce. Using two spoons quenelle the crab mixture, then place on top of grapefruit.
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