One of my best friends from my teenage years was visiting Austin with her BF and we had a little dinner party to celebrate. My parents loves to throw dinner parties as well, and they always had a seafood dish, a poultry dish, and a red meat dish. This is also a rule that I adhere to most of my dinner parties.

I composed the menu last week, and here is what I came up with.

Raw oyster on the half shell
Snow Crab Salad with Grapefruit and Avocado
Sake and Riesling Steamed Sea Clams with Ginger and Scallions
Roasted Fig-and-Proscuitto-Stuffed-Quail
Braised Beef Shortrib with Red eye gravy and Polenta
Concord Grape Granita
Homemade Nutella-Chocolate Tart

The menu goes from light dishes to heavy dishes, and I decided to cook and serve each course as the dinner went on, instead of doing it family style like I usually do where everything is served at the same time.

For the salad course, I chose a crab, grapefruit and avocado recipe I tried a few months ago, and I substituted snow crab legs for the king crabs that the recipe called for. This recipe is very quick and easy, which is another reason I picked it.

The crab meat are picked clean from their shells, and quickly seared in a hot pan for about 30 seconds until heated through.

Then fresh squeezed grapefruit juice is added to the pan to deglaze and cooked for a few minutes until the crab meat is caramelized.

To assemble the dish, slices of grapefruit and avocados are arranged on a plate.

Then the crab meat is arranged over the fruits, and topped with red onions that has been marinaded in a mixture of olive oil, grapefruit juice, and soysauce.

The salad is finished off by drizzling extra dressing on top of the crab and fruits, and sprinkled with crushed roasted almonds and fresh cilantro leaves.

This was a great light start to a 6 course meal, and I love the way the creamy avocado, crunchy almonds, and the juicy grapefruit textures and flavours play together.

King Crab Salad with Grapefruit and Avocado Recipe: