Crayfish Salad Stack
Crayfish Salad Stack - An eye-catcher for special occasions
Healthy, because
Even smarter
Nutritional values
Crayfish meat need not hide behind lobster and co. It not only tastes similarly delicious and is just as low in fat - it also scores points with a host of valuable nutrients, above all protein and vitamins B6 and B12, both of which are good for the nervous system.
The starter is not quite as noble, but it is much quicker and easier to prepare if you use extra-large, flat chips instead of the home-made hips. Another variation, which is also great as finger food for parties: Arrange the crabmeat on round cut-out slices of bread.
(Percentage of daily recommendation)
| Calorie | 430 cal. | (20 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 624 mg | (16 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 108 mg | |||
| Cholesterol | 224 mg |
Ingredients
- Ingredients
- 2 ozs butter
- 3 ozs Rice flour
- 1 Tbsp Pastry flour
- 1 tsp cane sugar
- 1 Tbsp Curry powder
- ½ tsp salt
- 3 eggs
- 1 Tbsp Whipped cream
- 1 lb crayfish
- ½ lemon
- 2 Tbsps olive oil
- 5 Tbsps Sour cream
- 2 scallions
- 1 green, tart Apple
- 2 small Tomatoes
- Chervil (for garnish)
Kitchen utensils
Preparation steps
Melt the butter in a small pot and let cool slightly.
Mix together both flours, sugar, curry and a pinch of salt in a bowl. Separate the eggs. (Reserve yolks for another use.)
Whisk egg whites and combine with the flour mixture. Add melted butter and whipped cream and stir to combine. Line a baking sheet with parchment paper.
Place a spoonful of the batter on the baking sheet and use the back of the spoon to spread the mixture into a narrow strip. Repeat to fill baking sheet. Bake on middle rack of preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) until golden brown, about 7 minutes.
Remove baked chips from parchment with a spatula and allow to cool. Repeat with remaining batter. Once cool, keep chips in an airtight container until ready to use.
Drain crayfish meat and place in a bowl. Squeeze juice from lemon. Stir together 2 tablespoons lemon juice, oil and sour cream in a bowl. Mix 1/3 of the sour cream mixture with the crawfish meat and stir to combine. Set aside the remaining sour cream mixture.
Rinse scallions, pat dry and cut into very thin rings.
Rinse apple, wipe dry, cut into slices and remove seeds. Finely chop apple. Rinse tomatoes, wipe dry and cut out stems. Cut tomatoes into quarters, remove seeds and cut tomatoes into small cubes. Mix 1 tablespoon each apple and tomatoes into reserved sour cream sauce. Season with salt and pepper.
Combine remaining apple and diced tomatoes with the scallions and crayfish. Season with salt and pepper. Layer 3 chips with crayfish salad to form a stack. Drizzle each stack with reserved sauce. Garnish with chervil and serve.
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