1 pound jumbo lump crabmeat, picked over to remove any shell or cartilage 1 stalk celery, peeled, and cut into 1/8-inch dice 4 teaspoons finely sliced fresh chives

Melt the butter in a small saucepan over medium heat. Add the breadcrumbs and garlic and toast until golden, about 5 minutes. Set aside to cool.

Bring a saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, 3 to 5 minutes. Drain and run under cold water to stop the cooking.

Make the dressing. In a small pot, bring the grapefruit juice to a simmer over medium-low heat. Reduce the juice to 1/4 cup. Set aside to let cool, about 30 minutes.

Bring a large pot of salted water to a boil. Whisk the oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.

In a mixing bowl add the crabmeat, diced figs, zest and juice of a lemon and mayonnaise. Gently mix trying to leave crabmeat in lumps. Season with salt and fresh black pepper, to taste.

Deselect All. 2 cups shredded crab meat. 1/2 cup bay shrimp. 4 hard boiled eggs, chopped. 1 cup fresh corn kernels. 1/2 cup pitted medium black olives. 1/4 cup sliced water chestnuts

Whisk the vinegar, mustard, oregano, salt and pepper in a large bowl to blend. Gradually whisk in the oil. Add the crabmeat and toss gently to coat.