Recipe Overview
Cappellini Crab Salad is a light and elegant Tuscan-inspired seafood salad built on contrast and freshness. The silky angel hair pasta is cooled and dressed just enough to hold the bright citrus notes of grapefruit citronette, while the sweet crab, crisp celery and basil oil keep the dish delicate, aromatic and balanced.
Why this salad works
The fine texture of cappellini gives the dish refinement without heaviness, while the grapefruit adds natural acidity and perfume that lift the sweetness of the crab. It feels luxurious yet very clean on the palate.
Chef style
Serve it well chilled and lightly dressed. The key is restraint: keep the pasta tender but not wet, preserve the freshness of the seafood, and finish with basil oil only at the end so the aroma stays vivid.
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 chopped parsley
- 45 g grapefruit citronette
- 27 g basil oil
- Sea salt and freshly ground black pepper
Preparation
- 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 menu use and station planning
This salad is already structured for your Menu Builder and live inventory workflow, making it easy to position as a seafood starter, summer lunch feature, or refined buffet salad with elegant plating appeal.
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, not mixed in heavily.
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.
| Calories | 310 kcal |
| Protein | 14 g |
| Carbohydrates | 36 g |
| Fat | 12 g |
| Fiber | 3 g |
| Cholesterol | 55 mg |
| Sodium | 420 mg |