Crab Salad
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Oranges (peeled and segmented)
- 2 heads Endive
- 1 shallot (finely chopped)
- ⅛ tsp salt
- 2 tsps Champagne vinegar
- 3 Tbsps good-quality olive oil
- 1 ½ cups fresh, lump Crabmeat (picked over)
- 3 tsps fresh scallions (finely snipped)
- freshly ground Black pepper
- paprika (for sprinkling)
- Truffle oil
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.
