Serves: 4 Time: 30 minutes


  • 300g cooked crab meat

  • ½ frisee, 4 leaves reserved for garnish

  • 2 avocados cut into cubes

  • 1 ruby grapefruit, segmented

  • 2 tbs. extra virgin olive oil

  • Salt

  • Spicy Marie Rose Sauce

  • ½ cup good quality mayonnaise

  • 2 tbsp. tomato sauce

  • ½ tbsp. Worcestershire sauce

  • 1 tsp. brandy

  • 1 knob ginger, finely grated

  • 1 tbs. chilli sauce

  • Juice ½ lemon


  • 1.

    For the Marie Rose sauce, whisk all the ingredients together.

  • 2.

    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.

  • 3.

    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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