This creamy crab salad is flavorful and bright, with unexpected bits of grapefruit and lots of lemon zest. Wegmans Allentown Executive Chef Geno Nosenzo tells us how it’s done.
Serves 4
1 Tablespoon Brunoise shallot, minced1 Tablespoon Brunoise celery, diced4 radishes, shaved4 ounces Wegmans mayonnaise7 ounces lump crabmeat6 ounces (approx. half) pink grapefruit, cubed10 ounces (approx. 1 bunch) asparagus
Trim 1 ½ to 2 inches off bottom of asparagus. Peel and blanch until tender, but still vibrant green. Place in ice bath to stop cooking.
Shave radishes paper thin and keep in ice cold water.
Peel grapefruit, making sure to remove all pith and segment using a small paring knife to the inside of each membrane. Remove any seeds. Cut each supreme in thirds or fourths, depending on size.
Mix together crabmeat, mayonnaise, celery and shallot.
Make your own lemon oil
1 pint extra virgin olive oilZest from 1 lemon
Peel one whole lemon and add zest to extra virgin olive oil. Combine in saucepan and put on lowest heat possible for one hour. Do not discard the peels. Pour into glass bottle.
To plate, top 6 asparagus spears with a large dollop of crab mixture, place grapefruit and radish slices around plate and dot with lemon olive oil.
