Dressings
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Vanilla Grapefruit Remoulade for Crab Cakes

Ingredients

  • 1 grapefruit, preferably unsprayed
  • 1 shallot or red onion, minced
  • 1 clove garlic, minced
  • 115g/ 1/2 cup mayonnaise
  • 3/4 teaspoon Heilala vanilla paste
  • 1/2 teaspoon clear runny honey
  • 1 tablespoon Dijon mustard
  • 1/8 teaspoon Pimenton*
  • 1 teaspoon minced parsley

Method

Wash and dry the grapefruit. Zest grapefruit peel and set aside. Using a small knife, cut top and bottom off grapefruit and slice the remaining peel away from sides in a downward motion until all the pith has been removed. Hold the fruit over a bowl to catch the juice and separate the segments from the membrane, allowing the segments to fall into the bowl. Squeeze the remaining juice from the membrane into the bowl. Discard the pith and membrane. Set bowl of grapefruit aside.

Mix minced shallot and garlic into mayonnaise in a small bowl. Mix remaining ingredients and 2 tablespoons of grapefruit juice into the mayonnaise mixture combining well.

Chop about 6 grapefruit segments into 1cm/ 1/2 inch pieces and fold into remoulade just before serving. Reserve remaining grapefruit and zest for South Pacific Crab Cakes.

*Piementon is a Spanish smoked paprika that adds a bit of smoky spicy heat to dishes. It can be found in most large supermarkets and gourmet shops.

Serves 4

Natasha MacAller
DancingChef LTD
July 4, 2009

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