This week I made a parfait out of canned grapefruit and canned crabmeat. And topped it with sauce.
This is Canned Grapefruit-Canned Crabmeat Cocktail!
- 1 No. 2 can (2½ cups) grapefruit sections
- 1 6½ oz can crabmeat
- 1 cup mayonnaise
- 1 T vinegar
- 1 tsp lemon juice
- 2 T ketchup
- 1 drop Tabasco sauce
- Chill grapefruit and crabmeat in cans. Drain grapefruit. Flake crabmeat, removing bony tissue.
- Alternated grapefruit and crabmeat in cocktail glasses.
- Mix remaining ingredients. Pour over grapefruit and crabmeat.
I was intrigued by this recipe from the moment I read it. I wanted to see if crab and grapefruit really did taste good together.
But honestly, I mostly made this recipe because I wanted to use my awesome starburst glasses. Though it is obviously too big. I can’t see anyone eating this much crab-grapefruit cocktail. This is probably enough for a whole party full of people.
This sauce smelled horrible! It was so bad that I had it in my fridge, uncovered, for 15 minutes and the stench slapped me in the face when I opened the door.
“What the…is this grapefruit?”
“Yes. It’s supposed to be from a can, but all I could find were the fridge packs of grapefruit.”
“Great. That’s just great.”
“Sooooooooo, how is it?”
“I don’t know.”
“What do you mean you don’t know?”
“I think my taste buds just died.”
The Verdict: Horrible
From The Tasting Notes –
The sauce was awful. It smelled awful, it made the fridge smell awful, and the initial taste of the stuff was just the worst. The crab and grapefruit combo was actually not that bad together. The grapefruit helped to get rid of the “canned” taste of the crab meat. It was almost like using lemon juice. But then there was sauce. Horrible, mayo-ketchup sauce that didn’t match anything ever. This might actually be good if you ditch the stupid sauce and did a light dressing, like a vinaigrette. Double points if you use fresh grapefruit.