Thanksgiving is past and Christmas and New Years are quickly approaching. It is a time of year that is filled with an abundance of food, drink, family and friends! More often than not, the food is sweet, rich, and decadent so I decided to share a recipe that is fresh and light. This dish can quickly be thrown together for unexpected guests, yet showcases Dungeness Crab, so it still feels luxurious and special! It can be served in endive leaves or wonton shells as an appetizer; a first course salad for a plated dinner or it could be displayed as a salad on a buffet. I recently served this as an appetizer on a holiday cruise and again at a family dinner party. Both times it was a crowd favorite and I received many compliments on how nice it was to have something so light and fresh, yet festive!
INGREDIENTS:
2 cups Dungeness crab meat 2 grapefruit cut into segments (cut the skin and white pith off, then cut each segment out. This leaves you with perfect grapefruit crescents without any skin or membranes. Do this over a bowl so you can catch some of the juice to use for the vinaigrette) 2 Tablespoons chopped fresh tarragon (fresh tarragon really makes this dish I would not recommend substituting dried) 2-3 Tablespoons of a good quality Extra Virgin Olive Oil salt and pepper to taste Pomegranate Seeds to garnish if desired Endive leaves and/or baby romaine
METHOD:
1. Mix the crab, 2/3 of the grapefruit and the tarragon together into a bowl. 
2. In a separate bowl or mason jar place about 2 Tablespoons of olive oil and 5 Tablespoons of the reserved grapefruit juice. Season lightly with salt and pepper. Mix well 3. Pour the vinaigrette over the grapefruit and crab mixture and mix well. Taste and season as desired with salt and pepper. 
4. Scoop into the endive, romaine leaf, or wonton shell and garnish with the reserved grapefruit and pomegranate seeds.
About Chef Alisa:
Viaggio Charter is excited to introduce Chef Alisa Jestel, the newest member of the Viaggio team! Chef Tristin was offered an exciting land based opportunity in Seattle that was too good to pass up. With Tristin moving ashore, Captain Trig found himself in need of a new chef so he turned to his long time friend and prior co-worker Alisa. Alisa has been cooking professionally around the Seattle area for the past fifteen years, the last six of which have been spent aboard a variety of luxury yachts cruising the Pacific Northwest! Alisa thrives on the abundance of local products available in the area and enjoys creating memorable dining experiences at every opportunity! She customizes each and every meal to the individual needs of VIAGGIO’s guests, and loves taking time to share her passion and knowledge for food with anyone that is interested. Alisa has been known for giving impromptu cooking classes on cooking what you catch, fresh pasta making, and seasonal cooking. 
Alisa spends her free time during the off season traveling and exploring her love for food in other countries. She finds her self often revisiting Italy for more extensive training on pasta making and other old world culinary arts! Viaggio Charters is excited to welcome Alisa aboard and looks forward to sharing her culinary delights with you!
Viaggio Yacht Charter – Captain Trig in SE Alaska
For more information visit: www.viaggiocharter.com
Seasoned Crew – Custom Designed Itinerary – Relaxation – Majestic Alaska Beauty
