Crab salad with grapefruit

Pierre Koffmann's crab salad with grapefruit recipe carefully and expertly combines some winning flavours, from tangy shallots and golden beetroot, to a perfectly balanced red wine dressing.

First published in 2015




Crab mix

Crab base

Red wine dressing

  • 100g of red wine
  • 100g of red wine vinegar
  • olive oil

To garnish


Begin by preparing the crab base. Place the shallots in a saucepan over a low heat and add just enough rice wine vinegar to submerge
Cook over a low heat until all of the vinegar has been absorbed, then remove from the heat and allow to cool to room temperature. Add the cooled shallots and remaining ingredients to a separate bowl, mix to combine and set aside until ready to serve
Meanwhile, pick through the crab meat to ensure it does not contain any pieces of cartilage or shell. Combine the remaining ingredients with the meat, season well with salt and pepper to taste and set aside in the fridge until ready to serve
For the red wine dressing, add the red wine and red wine vinegar to a saucepan and reduce to achieve a thick syrup. Allow to cool, weigh the syrup and add double the amount of olive oil to syrup, whisking to combine
  • olive oil
  • 100g of red wine vinegar
  • 100g of red wine
To serve, place a ring mould in the middle of each plate. Add 25g of the crab base to each mould, then top with 65g of the crab meat. Garnish with frisée leaves, avocado, grapefruit, pea shoots and radish slices. Dress each plate with the red wine dressing and serve immediately
First published in 2015

Pierre Koffmann's cooking is undeniably refined; classical yet humble, with provincial French touches grounding the skilful elegance of the food. Taking inspiration from his Gascon roots, Pierre artfully extracts extraordinary flavour from ordinary ingredients and cuts.

Get in touch

Please sign in or register to send a comment to Great British Chefs.