2    Heads butter lettuce; -=OR=-

           -Boston lettuce,
           - washed and dried
      3    Pink grapefruit

           - peeled and sectioned
      1 lb Cooked crab meat

           - picked over to
           - remove bits of cartilage
----------------------------GRAPEFRUIT DRESSING----------------------------
      2 ts Grated grapefruit peel

      1    Shallot; minced

      1 tb White wine vinegar

      1 tb Balsamic vinegar

    1/2 ts Salt

    1/2 c  Olive oil

  SEPARATE LETTUCE LEAVES, using only choice ones. Arrange bed of lettuce on
  6 individual serving dishes. Evenly distribute grapefruit sections and crab

  meat over lettuce, arranging it attractively. Drizzle about 1 tablespoon
  Grapefruit Dressing over each serving.
  GRAPEFRUIT DRESSING: In small bowl, combine grapefruit peel, shallot, white
  wine vinegar, balsamic vinegar and salt. Whisk in olive oil slowly. Taste
  for acid and salt and add more if too bland. Stir to blend before using.