Name: Cappellini Crab Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 servings
Cuisine: Tuscan
Ingredients: 200 g grapefruit segments (reserve juice); 57 g cappellini (angel hair pasta); 57 g fresh crab meat; 30 g celery, thinly sliced; 8 g Italian flat-leaf parsley, chopped; 45 g grapefruit citronette; 27 g basil oil; Sea salt to taste; Freshly ground black pepper to taste

Integrated Salad System

Recipe 376 is connected to Menu Builder, Salad Station, serving-specific labor records, Live Inventory, Ingredient Library identities, Purchasing and the Tuscany Cuisine Operations Hub.

Recipe 376 · Integrated Ops

History + Recipe + Menu System

Grapefruit connects the recipe to the Ingredient Library while the prepared Citronette, Basil Oil, celery and parsley identities feed the same Menu Builder, Salad Station and inventory structure.

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🎓 Connected Culinary Learning

Continue from the salad recipe into the Tuscany Cuisine Academy

Every integrated salad recipe can connect its ingredients and techniques to the Tuscany Cuisine Culinary Academy, Culinary Foundations, Ingredient Library, Menu Builder, Salad Station, Live Inventory, Purchasing, and future nutrition-driven recipe search.

Culinary Academy Guided culinary learning, professional methods, terminology, and recipe knowledge. Open the Academy → Culinary Foundations Knife skills, food safety, preparation, organization, and foundational kitchen systems. Study the Foundations → Ingredients Library Ingredient identity, icons, nutrition, seasonality, storage, purchasing, and recipe connections. Browse Ingredients →

Icon synchronization: Grapefruit, Cappellini Pasta, Celery, Italian Flat-Leaf Parsley, Basil Oil, Sea Salt and Black Pepper use published graphics. Cappellini Pasta uses Cappellini.webp and links to the Tuscany Cuisine Pasta Index. Grapefruit Citronette uses the Grapefruit family graphic with its prepared-dressing page. Fresh Crab Meat uses the published Crab Culinary Foundations identity.

Cappellini crab salad with grapefruit citronette, celery, parsley and basil oil

Recipe Overview

Cappellini Crab Salad is a light and elegant Tuscan-inspired seafood salad built on contrast and freshness. Silky angel hair pasta is cooled and dressed lightly with grapefruit citronette, while sweet crab, crisp celery, parsley and basil oil keep the dish aromatic, delicate and balanced.

Why This Page Matters

Recipe 376 is now structured as a complete operational salad record. The visible ingredient list, Menu Builder card, Salad Station metadata, labor engine, Live Inventory map and shared ingredient schema all use the same synchronized identities.

Connected Experience

Published icons link cooks directly into the Ingredient Library and existing recipe references. Serving changes scale both the recipe and Live Inventory preview, while the labor engine records serving-specific labor cost.

Ingredients

Servings Base recipe = 2 servings. Minimum production = 2 servings.

Grapefruit Segments — 200 g · segment over a bowl and reserve the juicegrapefruit_segments
Cappellini Pasta — 57 g · angel hair pasta; cook al dente and chillcappellini_pasta
Fresh Crab Meat — 57 g · fresh picked crab meatSEA-CRAB-001
Celery — 30 g · thinly slicedVEG-CEL-001
Italian Flat-Leaf Parsley — 8 g · choppedHERB-PARSLEY-FLAT
Grapefruit Citronette — 45 g · prepared grapefruit citronettegrapefruit_citronette
Basil Oil — 27 g · finish at platingOIL-BASIL-AVOCADO-001
Sea Salt — 1 pinch · to tasteSPICE-SALT-0001
Freshly Ground Black Pepper — 1 pinch · freshly groundSPICE-PEPPERCORN-BLACK

Preparation

Minimum production timing: 15 active prep min · 0 passive min · 5 cook min · 4 plating min · 7 cleanup min.

Segment the grapefruit over a bowl and reserve all of the juice for the citronette.
Cook the cappellini in salted boiling water until just al dente, about 1 to 2 minutes. Drain, rinse briefly under cold water to stop the cooking, and dry the pasta well so the dressing clings cleanly.
In a chilled bowl combine the cooled pasta, fresh crab meat, celery and parsley. Dress lightly with the grapefruit citronette and season with sea salt and black pepper.
Arrange in a hollowed grapefruit shell or on a chilled plate. Finish with basil oil, a little extra parsley and serve immediately.

Ready for Chilled Seafood Production

This salad is positioned for lunch service, tasting menus, plated starters and refined buffet presentations with Menu Builder selection, Salad Station production, labor costing and inventory scaling.

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Chef Notes

Do not overdress this salad. The crab should stay sweet and clean, the cappellini should remain light, and the grapefruit should brighten rather than dominate. Basil oil is best used as a finishing accent.

Service Suggestions

Serve on chilled plates for the cleanest texture and flavor.
Excellent as an antipasto, tasting-menu salad or elegant brunch seafood course.
Garnish with extra parsley, grapefruit zest or micro basil for a polished finish.

Nutrition (per serving, estimate)

Calories	310 kcal
Protein	14 g
Carbohydrates	36 g
Fat	12 g
Fiber	3 g
Cholesterol	55 mg
Sodium	420 mg

🍷 Wine Pairing

Refreshing bubbles and citrus lift keep this seafood salad vivid, clean and elegant from the first bite to the last.

Bisol Jeio Prosecco Brut Veneto, Italy Sparkling Wine / Brut Prosecco

Why It Works

The fine bubbles and crisp citrus profile echo the grapefruit citronette while refreshing the palate around the sweet crab and delicate cappellini. The wine supports the freshness of the salad without overwhelming its subtle texture.

Wine History

Prosecco from Veneto is appreciated for lively fruit, floral lift and easy elegance. In this seafood salad it behaves almost like a seasoning, brightening the citrus and amplifying freshness.

Flavor Notes

Green apple and white peach freshness

Fine bubbles that cleanse the palate

Bright citrus edge for the grapefruit dressing

Elegant finish with delicate floral lift

View Wine Affiliate link — grazie for supporting Tuscany Cuisine.

Menu Builder / Ops Details

Recipe ID376

Recipe codeSAL-CAPPELLINI-CRAB-0376

CategorySalad

SubcategorySeafood Pasta Salad

ProteinCrab

CutFresh picked crab meat

StationSalad Station

TierSignature

Linked ArticleGrapefruit Library

InventoryEnabled

LaborEnabled

Labor & Skill Profile

Intermediate · Garde Manger / Pasta

Minimum production2 servings

Active preparation15 min

Passive preparation0 min

Cooking5 min

Plating4 min

Cleanup7 min

Recommended roleGarde Manger / Pasta Cook

Recommended staff1

Labor rate$55 / hour

Selected servings2

Production batches1

Labor per serving—

Labor cost per serving—

Labor estimate and serving record will update with servings.

The page stores the latest serving-specific calculation in TC_RECIPE_LABOR_SERVING_RECORDS_V1. This recipe has no passive preparation time in the current profile. The labor engine uses 15 minutes active preparation, 5 minutes cooking, 4 minutes plating and 7 minutes cleanup at $55 per hour.

Live Inventory Mapping

The quantities below scale with the serving calculator and mirror the same ingredient codes, inventory IDs, icon paths and ingredient pages used by the recipe schema.

Production note: quantities scale with the serving calculator and ingredient identities are synchronized with the shared Ingredient Library, Menu Builder, Salad Station, Live Inventory, Purchasing, and dashboard icon systems.