Lychee, Fresh Crab and Pink Grapefruit Salad Cups

By Dixie Elliott

Lychee, Fresh Crab and Pink Grapefruit Salad Cups
Lychee, Fresh Crab and Pink Grapefruit Salad Cups recipe, brought to you by MiNDFOOD.

Once coveted by ancient Chinese emperors the thick-skinned, aromatic lychee is now a popular delicacy worldwide. Try this delicious recipe using fresh lychees.

Serves 4

500g frozen fresh crab

meat, thawed

1 cup purchased aioli

2 tbsp finely chopped chives

salt and white pepper

8 butter lettuce leaves

2 small pink grapefruit,

skin and pith removed

16 lychees, peeled,

seeds removed

1 Combine crab, aioli, chives, salt and white pepper in a bowl.

2 Trim lettuce leaves to form cups and place onto a serving platter.

3 Spoon crab salad into lettuce cups.

4 Using a small sharp knife, remove segments from grapefruit. Add grapefruit segments and lychees to salad cups and serve.

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