DUNGENESS CRAB WITH MANGO AND RED GRAPEFRUIT

DUNGENESS CRAB WITH MANGO AND RED GRAPEFRUIT
Total time: 1 hour, 15 minutes.
Note: From chef Michael Cimarusti of Water Grill in Los Angeles.
6 red grapefruit
Sugar to taste (optional)
2 large ripe mangoes
1 (2- to 21/2-pound) cooked Dungeness crab
1/2teaspoon cumin seeds
1 teaspoon extra virgin olive oil
1 cup baby mizuna leaves
Squeeze 4 of the grapefruit and strain their juice, yielding about 4 cups. Put the grapefruit juice in a stainless steel saucepan and cook over medium-low heat until it is reduced to one-fourth cup and is the consistency of syrup, about 1 hour. Add sugar to taste if desired. Let the syrup cool.
Peel the remaining 2 grapefruit, divide them into segments and peel off the membrane. Peel the mangoes and cut into half-inch pieces. Refrigerate the fruit until ready to use.
Pick the crab meat from the legs as carefully as possible to preserve its size and shape; remove the body meat. Refrigerate until ready to use.
Place the cumin seeds in a small skillet and toast over medium heat until they become aromatic and begin to crackle and release a bit of smoke, about 90 seconds. Transfer immediately to a cool surface. When the seeds are cool, crush slightly with a mortar and pestle and stir in the olive oil.
To serve, place 3 grapefruit sections on each of 4 appetizer plates. Place 6 pieces of crab on top of and next to the grapefruit segments. Scatter 6 to 8 pieces of mango around the plate and lightly drizzle the grapefruit syrup on top. Then add a touch of the cumin oil on top of the syrup. Scatter mizuna leaves on the plate, and drizzle with a bit more syrup if desired. Serves four.
Each serving: 246 calories; 6 grams protein; 55 grams carbohydrates; 5 grams fiber; 2 grams fat; 0 saturated fat; 12 mg cholesterol; 69 mg sodium.