Crabmeat Tartines



1 grapefruit
1 cup yogurt
1 teaspoon paprika or pimento
Salt and freshly ground pepper
8 ounces crabmeat
6 slices toasted fig (or sourdough) bread

Yield: 6 servings


Peel the grapefruit, and separate the slices by taking off the membrane with a knife. Combine the yogurt and paprika. Season with salt and pepper to taste. Distribute the grapefruit and crabmeat on the toast slices. Add some of the yogurt, and serve the rest in a bowl beside the tartines so diners can add more if they wish.