How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Crab Salad With Cilantro, Tarragon and Grapefruit?

You need 7 ingredients. The key ingredients include: 1/2 pound lump crab meat, 2 tablespoons apricot kernel oil or almond oil or a neutral-tasting oil like grapeseed, 1/2 teaspoon sansho pepper (available at Japanese markets) or 1/4 teaspoon freshly ground green or black peppercorns, 1 tablespoon minced cilantro, and more.

Is Crab Salad With Cilantro, Tarragon and Grapefruit suitable as seafood?

Yes, Crab Salad With Cilantro, Tarragon and Grapefruit falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Crab Salad With Cilantro, Tarragon and Grapefruit?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crab Salad With Cilantro, Tarragon and Grapefruit

Name: Crab Salad With Cilantro, Tarragon and Grapefruit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound lump crab meat; 2 tablespoons apricot kernel oil or almond oil or a neutral-tasting oil like grapeseed; 1/2 teaspoon sansho pepper (available at Japanese markets) or 1/4 teaspoon freshly ground green or black peppercorns; 1 tablespoon minced cilantro; 1 tablespoon minced fresh tarragon; Freshly grated zest of 1/2 pink grapefruit; Salt to taste

Fresh, crisp and full of flavor — this Crab Salad With Cilantro, Tarragon and Grapefruit is a must-try. Made with crab meat, apricot kernel oil, sansho …

This Crab Salad With Cilantro, Tarragon and Grapefruit relies on simple, everyday ingredients such as lump crab meat, minced cilantro, minced fresh tarragon and salt to taste. It comes together quickly and makes 4 servings, at about 6 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

1/2 pound lump crab meat
2 tablespoons apricot kernel oil or almond oil or a neutral-tasting oil like grapeseed
1/2 teaspoon sansho pepper (available at Japanese markets) or 1/4 teaspoon freshly ground green or black peppercorns
1 tablespoon minced cilantro
1 tablespoon minced fresh tarragon
Freshly grated zest of 1/2 pink grapefruit
Salt to taste

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
6 kcal
Category
Seafood

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Crab Salad With Cilantro, Tarragon and Grapefruit

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions