This is a deluxe salad. When you can find fresh crabmeat, it’s a real treat. A pound of crabmeat does go a long way. We serve this with crackers or Homemade Croutons.

Serves 6.

INGREDIENTS

• TARRAGON-CITRUS MAYONNAISE:
• 1 egg yolk
• 1/2 tablespoon lime juice
• 1/2 teaspoon salt
• 1 cup vegetable oil (use a good quality canola oil; sunflower or safflower is also good)
• 1 tablespoon grapefruit or orange juice
• 1 teaspoon chopped fresh tarragon
• 3 tablespoons chopped chives
• 1/8 teaspoon pepper

• CRAB SALAD:
• I pound crabmeat
• 3 avocados
• 3 oranges
• 1 to 2 grapefruit
• lettuce or wild greens

INSTRUCTIONS

• TARRAGON-CITRUS MAYONNAISE:

1. Drop the egg yolk into a bowl, add the lime juice and salt, and beat or whisk vigorously.
2. Slowly add the oil in a light stream until mixture begins to thicken.
3. Continue to beat the mayonnaise until all the oil is incorporated.
4. Add the grapefruit or orange juice, tarragon, chives, and pepper. Whisk together.

• CRAB SALAD:

1. Carefully clean the crabmeat, picking out any shell pieces. Mix the crabmeat and mayonnaise together.
2. Slice avocados. Peel and segment the oranges and grapefruit, cleaning each until all membranes are gone.
3. Place lettuce or greens on individual salad plates. Fan out the sliced avocado, using half of the avocado for each serving.
4. Place the crab salad at the base of the avocado and place the fruit segments around it.