dungeoness crab, avocado and grapefruit salad

2 t finely chopped shallot
1 T fresh lemon juice
1/4 t table salt
2 T extra-virgin olive oil
1 pink or ruby-red grapefruit
1 firm-ripe California avocado
1 oz baby arugula (2 cups)
3/4 lb freshly cooked crab meat
Coarse sea salt to taste (optional)

1. Stir together shallot, lemon juice, and table salt in a small bowl and let stand at room temperature 30 minutes. Add oil in a stream, whisking.

2. Cut peel, including all white pith, from grapefruit with a sharp knife. Cut segments free from membranes and transfer segments to paper towels to drain.

3. Halve avocado lengthwise, discarding pit. (Save 1 half, wrapped tightly in plastic wrap, for another use.) Halve remaining avocado half lengthwise and peel, then cut crosswise into 1/3-inch-thick slices.

4. Divide the arugula between 2 salad plates. Place half of the avocado and crab meat on top of the arugula on one plate and arrange half of the grapefruit around them. Drizzle with dressing, and sprinkle lightly with sea salt (if using). Repeat with the other plate, and serve immediately.

Serves 2.
Original Source: EpiCurious.com

Crab is in season in San Francisco from mid-November through June. If you can't find any crab, this salad also works wonderfully with lobster meat.

If your sea salt is very coarse, crush it lightly using a mortar and pestle or the bottom of a heavy skillet.