Florida Sun 'n' Sea Antipasto

1 cup grapefruit juice
1/4 cup hot tap water
1/4 cup olive oil
1 clove garlic, mashed
1/2 teaspoon hot pepper sauce
1/2 teaspoon salt
1/2 pound fresh mushrooms, thinly sliced
1 package (6 ounces) frozen crab meat, thawed
5 oranges, sliced
4 hard-cooked eggs, sliced
1/4 cup chopped parsley

In a medium bowl, mix together grapefruit juice, water, oil, garlic, hot pepper sauce and salt; blend well. Add mushroom slices and crab meat; toss to coat well. Cover. Chill 3 hours. At serving time, on a large platter, arrange orange slices to cover surface of platter. Drain mushroom-crameat mixture; arrange in center of platter. Sprinkle over all with parsley.

Makes 8 salad or appetizer servings.

[Newspaper clipping. Probably the first recipe I've ever seen that specifies tap water. I guess Evian just isn't good enough.]