2 grapefruit
3 small carrots
juice of 1 lemon, strained
12 langoustines or Dublin Bay prawns
120g/4 oz canned crab meat, drained
4 tablespoons black olives, stoned
salt and pepper


1.Wash the grapefruit well and cut in half. Cut around the flesh and scoop it out without damaging the 'shells'.
2.Chop the flesh and reserve the shells to use as serving dishes.
3. Grate the carrots into a bowl and immediately stir in the lemon juice.
4.Cook the langoustines or prawns in a pan of lightly salted, boiling water for 2-5 minutes until tender.
5.Drain, peel and chop, Stir the langoustines or prawns, crab meat, olives and 4 tablespoons of the grapefruit flesh into the carrot mixture.
6.Season to taste with salt and pepper. Divide the mixture among the grapefruit shells and chill in the refrigerator until ready to serve.

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