- Place cleaned crab in medium mixing bowl with olive oil and chives; toss lightly. Season with salt and pepper, place in refrigerator.
- Peel and section grapefruit and orange into small saucepot. Squeeze all remaining juice from leftover fruit. Place honey in pot and cook over low heat for 10 minutes or until liquid is absorbed from fruit. Stir occasionally to prevent mixture from sticking to bottom of pan. Remove mixture from pan and cool in refrigerator.
- Place capers on a half sheet pan and toast them in 325° oven for approximately 15 minutes, or until toasted.
- Cut avocado in half lengthwise and remove seed. Scoop entire half of avocado from shell and place on cutting board cut side down. Squeeze juice from lemon over each piece. Slice avocado lengthwise into ¼” slices.
On six chilled salad plates place 2 or 3 slices of avocado in the center. Place equal portions of chilled citrus mixture on top of avocado, along with some of the cooking liquid from bottom of bowl. Divide crab onto top of citrus and top with small amount of mixed baby greens. Sprinkle with leftover lemon juice. Serve immediately.
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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.