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Fresh Crab Salad

Ingredients
  Cooked crabs 8
  Chilies 2 , seeded and finely sliced
  Chopped parsley 2 Tablespoon
  Pepper 1⁄2 Teaspoon
  Lime juice 1 Tablespoon
  Olive oil 1⁄4 Cup (4 tbs)
  Mayonnaise 1 Tablespoon
  Egg yolks 2 Large (at room temperature)
  Freshly squeezed lemon juice 3 Tablespoon
  Sugar 1 Teaspoon
  Dijon mustard 1 Teaspoon
  Salt 1 Teaspoon
  Freshly ground white pepper To Taste
  Olive oil 5 Fluid Ounce (150 ml)
  Peanut oil 5 Fluid Ounce (150 ml)
Directions

1. Remove crab flesh from shells (reserve shells for garnish), and chop roughly. Mix crab flesh with chilies, parsley and combined pepper, lime juice and olive oil. Serve with crab shells or claws as garnish. Accompany with mayonnaise.
2. To make mayonnaise, combine egg yolks, lemon juice, sugar, mustard and salt in a food processor. Season to taste with freshly ground white pepper. Add 1/4 cup of combined oils and process 10 seconds without stopping. Scrape down sides of the bowl. With motor running, add remaining oils slowly, in a steady stream; mixture will thicken and emulsify. Refrigerate until needed.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Oceanian
Course: 
Appetizer
Dish: 
Dressing, Salad
Ingredient: 
Crab
Preparation Time: 
10 Minutes
Servings: 
8

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