Crab Salad

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Crab Salad
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
How healthy are the main ingredients?
OrangeEndiveshallotsaltolive oil

Ingredients

for
4
Ingredients
2
Oranges (peeled and segmented)
2 heads
1
shallot (finely chopped)
teaspoon
2 teaspoons
3 tablespoons
good-quality olive oil
1 ½ cups
fresh, lump Crabmeat (picked over)
3 teaspoons
fresh scallions (finely snipped)
freshly ground Black pepper
paprika (for sprinkling)
Preparation

Kitchen utensils

1 Cutting board, 1 Knife, 1 Peeler, 1 große Pot mit Deckel, 1 Wooden spoon, 1 Tablespoon, 1 Mini food processor, 1 Measuring cups, 1 Immersion blender, 1 Sieve, 1 Pot

Preparation steps

1.
Using a knife, gently remove membranes from the orange segments, do this over a bowl reserving any juice.
2.
Using a sharp knife, cut off the base of the endive. Separate 16 large leaves, rinse and pat dry. Finely slice the cones of the inner leaves; set aside.
3.
In a medium bowl, combine finely chopped shallot, salt, vinegar, and 1 tablespoon of reserved orange juice. Whisk in olive oil.
4.
In a separate bowl, add the sliced inner cones of the endive leaves and crabment. Gently toss. Drizzle vinegar mixture over crabmeat mixture, add 2 teaspoons green onion and gently toss again.
5.
Place 1 tablespoon of mixed crab on each large endive leaf. Place a drop of truffle oil on each crab mound. Garnish with orange segment, remaining green onion. Season with pepper and paprika. Serve.