Ingredients
Base recipe = 2 servings.
- 200 g grapefruit segments (reserve juice)
- 57 g cappellini (angel hair pasta)
- 57 g fresh crab meat
- 30 g celery, thinly sliced
- 8 g chopped parsley
- 45 g grapefruit citronette
- 27 g basil oil
- Sea salt & freshly ground black pepper
Preparation
- Segment grapefruit over a bowl; reserve all juice for the citronette.
- Cook cappellini in well‑salted boiling water until just al dente (1–2 minutes). Drain; rinse briefly to stop cooking and dry the pasta (so the dressing clings).
- In a chilled bowl, combine cooled pasta, crab, celery and parsley. Dress with grapefruit citronette; season to taste.
- Plate in a hollowed grapefruit shell or on a chilled plate. Drizzle basil oil and garnish with extra parsley. Serve immediately.
| Calories | ~310 kcal |
| Fat | ~12 g |
| Carbohydrates | ~36 g |
| Protein | ~14 g |