Crab with Cannellini Bean Salad and Citrus Vinaigrette Recipe

Ingredients

• 3 live crabs
• 12 grapefruit supremes
• ¼ cup unsalted pistachios
• ½ tsp dill pollen
• 1 pound Cannellini beans
• 1 Tbsp Jordan Extra Virgin Olive Oil
• 2 ounces prosciutto
• 1 carrot
• 1 rib of celery
• 4 garlic cloves
• 3 shallots
• 10 sprigs of thyme
• ½ cup Jordan Chardonnay
• 4 cups chicken stock
• 2 Bay leaves
• Kosher salt and fresh black pepper to taste
• 1 shallot
• 1 tsp Dijon mustard
• 1 Tbsp Champagne vinegar
• 2 Tbsp grapefruit juice
• 2 Tbsp orange juice
• 2 Tbsp Meyer lemon juice
• ½ Tbsp coriander
• ½ cup Jordan Extra Virgin Olive Oil
• ½ cup grapeseed oil
• ½ tsp grapefruit zest
• ½ tsp lemon zest
• 1 ea. Ruby red grapefruit
• ¼ cup simple syrup