Crab Salad with Tomato Sorbet
Nutritional values
(Percentage of daily recommendation)
| Calorie | 144 cal. | (7 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 10.1 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 673 mg | (17 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 132 μg | (66 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 167 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the crab salad
- 400 grams cooked Crabmeat
- ½ bunch Thai basil
- 1 tsp ginger (freshly grated)
- 1 chili pepper
- Lime juice
- 4 slices sun-dried Tomatoes
Preparation steps
For the tomato sorbet, blanch the tomatoes for a few seconds in boiling water. Rinse in cold water, peel, quarter and remove the seeds, then coarsely chop and puree. Mix with the gin, season with salt, pepper and add the sugar. Process in an ice cream machine according to manufacturer's directions. Alternatively, pour the mixture into a shallow metal tray and freeze for about 3 hours. Stir well periodically during the first hour of freezing to prevent the formation of very large ice crystals.
For the crab salad, chop the chile finely. Mix with the crab meat and finely chopped Thai basil and ginger. Season with lime juice. Using a ring, set the crab salad on plates, then remove the ring. Remove the sorbet from the freezer and loosen with a fork. Form into a ball with an ice cream scoop. Place the sorbet on top of the crab salad.
Garnish with sliced sun-dried tomato and serve.
