- 300 gram frozen crab
- 2 spring / forest onion
- 50 gram arugula
- 50 gram fine leaf lettuce
- 6 cut White bread
- 150 milliliters mayonnaise for the sauce
- 1 teaspoon honey for the sauce
- 1 teaspoon ginger syrup for the sauce
- 2 teaspoon lemon juice for the sauce
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.
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