½ pound bacon, diced small, rendered
3 bunches scallions, thinly sliced
½ cup white wine vinegar
1 cup olive oil
1 cup shelled roasted peanuts
1 quart water
Meat from 1 pound blue crab fingers, shredded, shell discarded
1 head frisée, separated into plouches
1½ ounces shaved fennel bulb
24 blue crab claws
1 pink grapefruit, segmented, charred with torch
For the Bacon Scallion Vinaigrette:
Combine bacon, scallions, and vinegar in bowl. Slowly stream in oil, whisking to combine, until emulsified. Season with salt and pepper.
For the Peanut Purée:
Boil peanuts until soft; drain and reserve liquid. Transfer peanuts to blender and purée, adding liquid as necessary. Season with Tabasco and let cool completely.
To Assemble and Serve:
Toss crab fingers, frisée, and fennel together in Bacon Scallion Vinaigrette. Spread spoonful of Peanut Purée on serving plate. Arrange crab claws on salad and garnish with grapefruit.