Crab, California Avocado and Pink Grapefruit Cocktail

1. Cut off the top and bottom of the grapefruit, exposing the fruit. Place flat side on a cutting board, and using a sharp knife, cut the peel away from the grapefruit, removing all the white pith. Discard peel.
2. Segment the grapefruits: holding the grapefruit over a bowl, use a paring knife and cut next to the membrane on each side of each segment leaving membrane behind. Let segments fall into the bowl. Once the grapefruit has been segmented, squeeze the leftover membranes into the bowl to extract as much juice as possible. Strain juice into another bowl and set aside. Discard membranes.
3. Cut the grapefruit segments in half, set aside.
4. In a separate medium-sized bowl, add the crabmeat, grapefruit, avocado, chives, olive oil, lime juice, salt and pepper. Gently mix well with a two prong fork, so as not to break up or mash the ingredients.
5. Taste for seasoning. Adjust with more salt and pepper, if necessary. Spoon into a large martini glasses and serve.

Note: This appetizer can be made a couple hours ahead and chilled until serving.

Copyright © 2014, Lisa Schroeder