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Crab Salad Margareta

Ingredients
  Hard boiled eggs 4
  Crabmeat 8 Ounce (225 g / 3 lb)
  Tomatoes 12 Ounce, sliced and cut in half (350 g / 3/4 lb)
  Cucumber 1 Medium, peeled and thinly sliced
  Anchovy fillets 3 , drained and cut in half lengthwise
  Oil 4 Tablespoon (1/3 cup)
  Wine vinegar 1 Tablespoon
  Garlic 1⁄2 Clove (2.5 gm), crushed
  French mustard 1 Teaspoon
  Paprika 1 Teaspoon
  Tomato chutney 2 Tablespoon
  Lemon juice To Taste
  Cream 3 Tablespoon
  Salt To Taste
  Freshly ground pepper To Taste
Directions

GETTING READY
1. Start by cutting the eggs in half, and removing the yolks and chopping the whites

MAKING
2. Ina serving plate, place the chopped egg whites in the centre, pile the crabmeat over and sieve the egg yolks around, then
place the slices of tomato and cucumber around the edge
3. In a jar, mix the dressing ingredients together, season to taste and spoon over the salad
4. Arrange a lattice of anchovy fillets on top of the crabmeat, and chill for 1 hour

SERVING
5. Serve with hot french bread

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Mixing
Ingredient: 
Egg
Interest: 
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes
Servings: 
2

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