Crab salad

Half the grapefruit, beginning at the stalk. Press one half of the grapefruit and cut the segments from the other half. Pull the white skins off the segments and half or quarter each segment.

Make a sauce with 4 tablespoons grapefruit juice, mayonnaise, tomato paste, sugar, sherry and optional some cayenne pepper.

Drain the crab and pull the crab meat to small pieces. Remove bony stuff. Keep some nice pieces back for the garnish. Stir the crab meat and the grapefruit segments into the sauce.

Divide the (sliced) lettuce and the crab salad over 4 wide glasses. Garnish with the kept back crab meat. Sprinkle, just before serving, with some paprika powder.