3 medium grapefruit, chilled
¾ pound cooked crab meat
½ cup sliced celery
¼ cup sliced pimento-stuffed olives
1 cup mayonnaise
1 teaspoon Worcestershire sauce
Cut grapefruit in half crosswise with sharp knife; cut around each section to loosen form membrane. Remove sections with spoon carefully; drain well. Scrape remaining membrane from shells, leaving shells clean and intact. Drain crab meat well. Combine grapefruit sections, crab meat, celery and olives; spoon into grapefruit shells. Chill well. Combine mayonnaise and Worcestershire sauce; spoon over each serving. Serve on bed of crushed ice, if desired. Yield: 6 servings.
Recipe from American Cooking