Crab Salad With Cilantro, Tarragon and Grapefruit

• 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

1. In a bowl, gently combine all ingredients.
2. Taste and add more oil, pepper or grapefruit zest to bring flavors into balance.
3. Keep chilled until ready to serve.

crab meat, apricot kernel oil, sansho pepper, cilantro, tarragon, pink grapefruit, salt

Taken from cooking.nytimes.com/recipes/1012505 (may not work)