Filter
Reset
Sort ByRelevance
Dangerous
Crab cocktail
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Check the crab meat for hard translucent pieces, keep 6 nice colored pieces for the garnish and crumble the rest in a bowl.
-
Keep some of the green of the spring onions for garnishing and scrape the rest through the crab.
-
Mix the mayonnaise, honey or ginger syrup, lemon juice, tomato ketchup, crème fraiche and tarragon for the sauce. Season the sauce spicy with a dash of Worcestershire sauce, some salt and a few drops of tabasco. Spoon the sauce through the crab and put it covered in the refrigerator.
-
Let the crab mayonnaise come to room temperature in time. Divide the arugula or other salad over glass slices or large wine glasses.
-
Divide the crab mayonnaise over the lettuce and garnish with the pieces of crab left behind, the green of the spring onion, half a cherry tomato and a lime wedge. Serve with slices of grilled casino bread or brown bread and butter.
Blogs that might be interesting
-
20 minLunchroot, radishes, Red cabbage, grannysmith apple, buttermilk, White wine vinegar, anchovy fillet, parsley,low-fat salad with buttermilk anchovy dressing
-
10 minAppetizerfennel tubers, Japanese soy sauce, oil,japanese fennel
-
30 minSmall dishpeanut oil, olive oil, Red onion, Brown sugar, Red wine, Red wine vinegar, honey, coarse pate, breading bread, orange, cane sugar, White wine vinegar, cider vinegar, Red pepper, saffron,pate with onion marmalade
-
25 minAppetizerfennel, (olive oil, poultry feast, thyme, honey to taste, almond shavings, salt, salt and (freshly ground) pepper, chicken fillet fumé,game stock with fennel stewed in honey
Nutrition
320Calories
Sodium0% DV0g
Fat34% DV22g
Protein22% DV11g
Carbs7% DV20g
Fiber0% DV0g
Loved it