AuthorRetroRuth
From Mary Margaret McBride Encyclopedia of Cooking, 1959
Tested Recipe!
[cooked-sharing]
2 ½ cups canned or fresh grapefruit sections
6 ½ oz can crabmeat
1 cup mayonnaise
1 tbsp vinegar
1 tsp lemon juice
2 tbsp ketchup
1 drop Tabasco sauce
1
Chill grapefruit and crabmeat in cans. Drain grapefruit. Flake crabmeat, removing bony tissue.
2
Alternated grapefruit and crabmeat in cocktail glasses.
3
Mix remaining ingredients. Pour over grapefruit and crabmeat.
CategoryAppetizers and Snacks
Ingredients
2 ½ cups canned or fresh grapefruit sections
6 ½ oz can crabmeat
1 cup mayonnaise
1 tbsp vinegar
1 tsp lemon juice
2 tbsp ketchup
1 drop Tabasco sauce
Directions
1
Chill grapefruit and crabmeat in cans. Drain grapefruit. Flake crabmeat, removing bony tissue.
2
Alternated grapefruit and crabmeat in cocktail glasses.
3
Mix remaining ingredients. Pour over grapefruit and crabmeat.
