I had some friends over this week-end and wanted to try a new verrine, one with crab meat. Associated with grapefruits, this was really tasty and I like the flashy pink of the grapefruit as well.
I have also peeled and segmented a grapefruit for the first time. Yes, I am not kidding. I never had the chance before. I was always thinking that it was difficult. But I was wrong this is quick and easy. I would never had thought so.
Moreover I bought a mini-studio lately and this is my first picture using it. That’s not my best success, but it is not so bad for a first try. Now I can take pictures by night! Usually my friends are coming over for dinner as a result I am cooking during the afternoon. Now that winter is coming I am always running out of daylight when I want to capture my little verrines.
I am convinced that soon this tool will become my best friend. Right now I still need to learn how to use it properly. Are you also using a mini-studio sometimes?
- 250 gr. of crab meat (1¼ cup or 0.5 lb)
- 30 gr. of onion germs (2/3 cup or 1 oz)
- 2 pink grapefruits
- 6 teaspoons of olive oil
- Peel and segment grapefruits. Reserve six segments. Dice the rest adding olive oil, salt and pepper.
- Add a layer of diced grapefruit, then a layer of crab meat, a layer of onion germs and finish putting one segment of grapefruit.
If you liked this recipe, you might want to have a look to the verrine recipes index or check the seafood one.
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