Crab, California Avocado and Pink Grapefruit Cocktail

1 Star2 Stars3 Stars4 Stars5 Stars (8)Loading... Leave a comment

Total Time: 10 min

Cook Time:

Nutrition Facts

Nutrition information
per serving

Calories 300
Total Fat 20g
Saturated Fat 2.5g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 100mg
Sodium 680mg
Total Carbs 15g
Dietary Fiber 6g
Total Sugars 7g
Protein 18g
Potassium 490mg

Vitamin A 1055 IU; Vitamin C 43 mg; Calcium 74 mg; Iron 1 mg; Vitamin D 0 IU; Folate 78 mcg; Omega 3 Fatty Acid 0.15 g

% Daily Value*: Total Fat 31%; Vitamin A 20%; Vitamin C 70%; Calcium 8%; Iron 8%


*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Bright, tart grapefruit and Dungeness crab pair perfectly together, but in this recipe it’s the beautifully ripe California Avocado that makes this appetizer sing and draws all of the ingredients together. Best made in advance and chilled, it’s a perfect no-fuss appetizer for a summer brunch or cocktail party.

Start cooking

Serves: 4

1 large pink grapefruit 2 Tbsp. reserved grapefruit juice 1 lb. lump Dungeness crabmeat, drained 2 ripe, Fresh California Avocados, peeled, seeded and diced 2 Tbsp. finely chopped chives 2 Tbsp. olive oil 1 lime, juiced Salt, to taste Freshly ground black pepper, to taste
  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

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

It’s actually easy to create an avocado rose. If you are setting out a spread of appetizers, add a beautiful avocado rose to elevate the appeal. Or if you are looking for more casual appetizers try these California Avocado snack recipes.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


Other Topics