Ingredients:
3 big grapefruits
1 tbsp. cognac
1 can crabs
100 g. maize (can)
1/2 bunch parsley
6 salad leaves
1 pinch cayenne
Salt

For the mayonnaise:
1 yolk
1 tsp. mustard
250 ml sunflower oil

Preparation and serving:
Prepare tight mayonnaise from the listed products. Cut the grapefruits in halves and take out the “flesh” with a grapefruit knife, or teaspoon. Keep the remaining grapefruit “bowls”. Keep the juice which is flow out during the operation. Drain the crabs and keep the liquid. Mix together the grapefruit juice, the juice from the crabs and the cognac and flavour with salt and cayenne. Mix together in a bowl the crabs, the grapefruit and the maize. Pour over the already prepared juice. Fill the grapefruit “bowls” with the received mixture. Cover each with mayonnaise and sprinkle with finely chopped parsley.
Serve chilled in plates covered with salad leaf. Offer Chablis.

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