---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads, Seafood, Fruits/nuts
       Yield: 6 servings
       2    Heads butter lettuce; -=OR=-
            -Boston lettuce,
            - washed and dried
       3    Pink grapefruit
            - peeled and sectioned
       1 lb Cooked crab meat
            - picked over to
            - remove bits of cartilage
 --------------------GRAPEFRUIT DRESSING--------------------
       2 ts Grated grapefruit peel
       1    Shallot; minced
       1 tb White wine vinegar
       1 tb Balsamic vinegar
     1/2 ts Salt
     1/2 c  Olive oil
   SEPARATE LETTUCE LEAVES, using only choice ones.
   Arrange bed of lettuce on 6 individual serving dishes.
   Evenly distribute grapefruit sections and crab meat
   over lettuce, arranging it attractively. Drizzle about
   1 tablespoon Grapefruit Dressing over each serving.
   GRAPEFRUIT DRESSING: In small bowl, combine grapefruit
   peel, shallot, white wine vinegar, balsamic vinegar
   and salt. Whisk in olive oil slowly. Taste for acid
   and salt and add more if too bland. Stir to blend
   before using.