Ingredients:

1 8-ounce lump crab meat

1 plum tomato (blanched, skinned, and diced)

1 scallion (cut diagonally into small pieces)

1 piece celery root (peeled and cut into fine matchstick pieces)

3 ounces of haricot regular green beans (trimmed, blanched and cut into 2-inch pieces)

2 ounces of fresh coconut (shredded and toasted in oven until light brown)

Juice of half a lemon and a lime

1 sweet orange (segmented into wedges)

1 ruby red grapefruit (segmented into wedges)

Sea salt to taste

black pepper to taste

cilantro parsley to garnish

Directions:

Mix the crab, scallion, celery root, beans and coconut together. Add the lemon and lime, and the juice from the orange and grapefruit. Toss and season gently with the sea salt and black pepper. When creating on a plate or platter, arrange the fruit section close to the center of the plate. Place crab mixture in center and then top with dash of toasted coconuts.