1 tablespoon freshly squeezed lemon juice

¾ teaspoon Dijon mustard

3 tablespoons extra virgin olive oil

1 ripe Hass avocado

1 pound lump crabmeat, picked over

1/3 cup diced red onion

Suprêmes from 1 grapefruit

Kosher salt

Freshly ground black pepper

 

Whisk together the lemon juice, mustard, and oil in a small bowl. Halve, pit, peel, and dice the avocado. Combine the avocado, crabmeat, onion, and suprêmes along with their juices in a large bowl, add the oil mixture, and toss to coat. Season to taste with salt and pepper, transfer to individual bowls, and serve immediately.

 

Serves 8 to 10 as a first course. For the most brilliant color, use Ruby Red grapefruit if you can find it.