This vintage recipe was clipped from The American Home magazine and was found in a large collection, date unknown. I’ve typed it below along with a scanned copy (both sides).

GRAPEFRUIT AND CRABMEAT SALAD
Preparation time: 15 min.

1 can (13 1/2 oz.) frozen grapefruit sections
1 pkg. (6 oz.) frozen crabmeat
OR: 1 can (6 oz.) crabmeat, drained, boned, and flaked
1/2 c. diced celery
1 small head crisp chicory, washed, chilled, and cut up

Thaw grapefruit sections just to separate; drain; reserve juice for salad dressing. Combine with remaining ingredients in salad bowl. Toss gently with sufficient CELERY SEED DRESSING to moisten. Serve with remaining dressing.

CELERY SEED DRESSING: Combine 1 tbs. sugar, 1 tbs. celery seed, 1/2 tsp. dry mustard, 1/2 tsp. salt, 1/2 tsp. paprika, 1/8 tsp. onion salt, and 1/4 c. reserved grapefruit juice in small bowl. Gradually beat in 1/2 c. olive oil or salad oil with rotary beater until mixture is thick and smooth. Makes about 3/4 c. dressing.

Makes 4 servings
340 cal. per serving
Source of Vitamins A,B,C

Tested in THE AMERICAN HOME KITCHENS