Cookbook:Grapefruit and Crab Cocktail

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• 2 grapefruits
• 8 cooked asparagus tips
• 2 tablespoons crab meat seasoning
• 2 tablespoons salad oil
• 4 teaspoons mayonnaise
• 1 teaspoon lemon juice
• Chopped parsley

1. Cut the grapefruits in half. Carefully remove and chop the flesh.
2. Divide the chopped grapefruit between 4 grapefruit hulls or 4 serving glasses
3. Toss the asparagus tips with the oil, lemon juice and seasoning. Pile on top of the chopped grapefruit, and top each with a little crab.
4. To decorate, put 1 teaspoon mayonnaise on each portion, and garnish with parsley.