Grapefruit Salad And Crabmeat

Preparation:

Preparation: Peel the lettuce, wash the leaves, drain them and dry them with a cloth. Drain all the liquid from the crabmeat and break it up with a fork. Cut the grapefruit in half and remove the pulp with a very sharp knife. Cut it into small pieces. Set aside the grapefruit halves that will serve as containers. Wash and dry the spring onion and cut only the white part into thin slices. Break up the lettuce leaves and transfer them to a salad bowl. Add the crabmeat, oil, salt and a few grains of pink pepper. Mix well. Fill the inside of the empty grapefruit halves with the preparation in equal parts. Place the grapefruit halves in four individual plates, decorate with the remaining salad leaves and a few pink peppercorns.