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Dungeness Crab and Winter Citrus Salad

Recipe from
Davis Bynum
Pair with
Davis Bynum Sauvignon Blanc



1 cup Fresh Grapefruit juice
1 each Shallot diced
1 tsp Honey
3/4 cup Grapeseed oil


8 oz. Dungeness Crab
1 each Ruby Grapefruit
1 each Blood orange
1 each Avocado, diced
1 tsp Mint, chopped


In a Saucepan add juice and shallot, reduce until you have ΒΌ cup of juice, let it cool. In a mixing bowl add reduced juice and honey, slowly whisk the oil, season with salt.

With a sharp knife, cut peel and outer membrane of the citrus, then cut between segments to release fruit. Sort through crab, discard any bits of shell, moistened with some of the vinaigrette, add avocado and mint.

Mount crab in a plate, spoon around the citrus segments and drizzle some of the vinaigrette.

Garnish with daikon sprouts and slices radishes.

4 servings