Anonymous Fri Oct 07 11:21:57 2005

1 lb. fresh lump crabmeat

2 grapefruit

DRESSING

1/4 cup fresh lemon juice

2/3 cup oil

1/4 tsp. salt

1/4 tsp. black pepper

3/4 lb. romaine lettuce

VARIATION

instead of the dressing, use

1 cup vinaigrette

In a medium size bowl, place crabmeat. Make sure all shells are removed. Cover and store in refrigerator. With a knife, remove all of peeling and outer pulp from grapefruit. Slice grapefruit into 1/8-inch slices across the segments so that the slices look like wheels with spokes. Remove all seeds; slice wheels in half. Place segments in a bowl and cover. Store in refrigerator.

DRESSING

In a jar, add lemon juice, oil, salt, and pepper. Shake well.

TO SERVE

Break lettuce into bite-size pieces and place it in individual salad bowls. Place grapefruit slices on top and then spread crabmeat. Shake dressing and pour on top. Toss lightly and serve.