CRAB GRAPEFRUIT MEDLEY

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• 1 (16-ounce) can unsweetened grapefruit segments
• 1 tablespoon lemon juice
• 1 (7 1/2-ounce) can crabmeat, drained
• 1/3 cup catsup
• 1/4 teaspoon each prepared mustard and prepared horseradish
• 1 dash hot pepper sauce

Drain grapefruit, reserving liquid. Sprinkle lemon juice on crab. Mix together catsup, 1/4-cup grapefruit juice, prepared mustard, prepared horseradish and pepper sauce. Refrigrate. Arrange crab and grapefruit on lettuce leaves. Drizzle with sauce. Serve 8. 58 calories per serving.

• Trim & Thin 4-Ingredient Cookbook by Shirley Atwater-McClay and Marilyn Miech. 1988
• JOY OF COOKING