Crab Salad With Cilantro, Tarragon and Grapefruit

Ingredients:
- 1/2 pound lump crab meat
- 2 tablespoons apricot kernel oil or almond oil or a neutral-tasting oil like grapeseed
- 1/2 teaspoon sansho pepper (available at Japanese markets) or 1/4 teaspoon freshly ground green or black peppercorns
- 1 tablespoon minced cilantro
- 1 tablespoon minced fresh tarragon
- Freshly grated zest of 1/2 pink grapefruit
- Salt to taste

Directions:
- In a bowl, gently combine all ingredients.
- Taste and add more oil, pepper or grapefruit zest to bring flavors into balance.
- Keep chilled until ready to serve.