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Ingredients

• 1 Tbs. mustard seeds
• 1/4 cup Champagne or white wine vinegar
• 1 1/2 tsp. Dijon mustard
• 1 tsp. honey
• 3 Tbs. extra-virgin olive oil
• 1/3 cup canola oil
• Salt and freshly ground pepper, to taste
• 2 heads Bibb lettuce, torn into 2-inch pieces
• 8 oz. fresh-cooked crabmeat, chilled and picked
  ;over to remove any shell fragments
• 1 Tbs. chopped fresh flat-leaf parsley
• 1 Tbs. chopped fresh chives
• 1 large grapefruit, peeled and segmented
• 1 avocado, pitted, peeled and sliced

Description

During The Cold Winter Months, Fresh Crab Is At Its Best. Fresh-cooked Crabmeat Is Available In Many Fish Markets And Specialty-food Stores. If You Prefer To Cook Live Crabs, You Will Need Two 1-lb. Crabs For This Recipe (each Will Yield About 4 Oz. Of Me

Williams-Sonoma