Crab meat salad. Video
Juicy fresh crab meat is so tender and aromatic that prolonged, and even more so, repeated heat treatment is contraindicated for it. After you’ve boiled the crab and removed the flesh, you can serve the meat warm with a variety of dressings, or you can chill and prepare great salads.
Delicate crab meat is such an exquisite delicacy that its taste needs very delicate additions. Fresh lime will be the perfect accompaniment to this juicy, luxurious product. You will need: – 500 grams of fresh crab meat; – 1 and ½ teaspoon of finely grated lime zest; – 1 teaspoon freshly squeezed lime juice; – 1 lime; – 3 tablespoons of homemade mayonnaise; – salt and pepper; – frisee lettuce leaves for serving.
You should not use factory mayonnaise for this dish, there is too much vinegar and mustard in it, interrupting the taste and aroma of crab meat.
Whisk homemade mayonnaise with juice and lime zest in a small bowl. Add crab meat and season with salt and pepper. Place the seasoned crab meat on a dish lined with frisee leaves, garnish with wedges of fresh lime. The salad can be served at the table.
Recipe for crab salad with pear and nuts
Buttery nuts and sweet tender pear will be an excellent pair for crab meat. Take: – 1 and ½ cups of fresh crab meat; – ¼ cup roasted hazelnuts; – 2/1 cup finely chopped stalk celery – 4 sweet pears; 2/2 cup finely diced red onion – 1 tablespoons of chopped parsley; – XNUMX tablespoons of lemon juice; – XNUMX tablespoon of olive oil; – salt and pepper; – Radichio salad for serving.
Choose pears that are not too soft and as sweet as possible. Excessive sweetness of pears can completely drown out the taste of crab meat.
Grind the fried hazelnuts. Remove the peel from the pear, remove the core and cut the flesh into small cubes. In a bowl, combine nuts, celery, pears, lemon juice, onions, olive oil, season with salt and pepper, and gently add crab meat. Stir the salad, being careful not to cut the crab meat into too small pieces. Place the salad in radichio leaves, season with parsley and serve immediately.
The combination of crab meat and avocado in the salad is classic. For 300 grams of crab meat, you will need: – 1 tablespoon of Dijon mustard; – ¼ cups of white wine vinegar; – 1 teaspoon of light honey; – 4 tablespoons of olive oil; – 1 tablespoon of chopped parsley; – 100 grams of assorted salad leaves; – 1 avocado; – 1 grapefruit; – salt and pepper; – 1 tablespoon of chopped chives.
Whisk the mustard, vinegar and honey in a small bowl and slowly whisk in the olive oil while whisking until an emulsion forms. Divide the resulting sauce into two parts. In a large bowl, toss the assorted lettuce with half the sauce. Divide the seasoned salad onto four serving bowls. In another bowl, combine the crabmeat, parsley, and leftover sauce, season with salt and pepper, and divide over XNUMX bowls as well.
Peel and disassemble the grapefruit into pieces. Cut the avocado in half, remove the pit and cut into slices. Garnish the slides of crab meat on lettuce with avocado and grapefruit, sprinkle with chives. Fresh crab salads are served immediately after cooking.