A great starter on a hot day. It takes only a short time to prepare.


  • 6 tablesp. olive oil

  • 3 tablesp. white wine vinegar

  • Juice of 1 grapefruit

  • 1 teasp. caster sugar

  • 1 teasp. lightly crushed capers

  • 250gms white crab meat

  • 18 large cooked prawns peeled but with tails left on

  • 2 pink grapefruit, segmented

  • mixed leaves for serving

  • Individual straight sided cutter for presentation.


  • 1.

    Make dressing. Mix together oil and vinegar, add grapefruit juice and sugar and whisk until the sugar is dissolved.

  • 2.

    Add capers and season with pepper and a little salt. Remember there will be salt in the seafood. Make ahead and put in a cool place.

  • 3.

    Place crab in a bowl and mix with a small amount of the dressing. Taste and adjust seasoning.

  • 4.

    Place a straight sided cutter onto the serving plate and spoon one-sixth of the crab into the centre. (You may wish to pile crab onto the plate if you cannot be bothered with this step).

  • 5.

    Carefully remove cutter and arrange 3 prawns and some grapefruit segments on top.

  • 6.

    Add a little more dressing and garnish with salad leaves.

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