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19th May 2013
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Recipe
Brunch
Catalan Of King Crab
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Crab salad recipe: a spicy salad of King crab, easy and quick to prepare, by the Italian chef Domenico Soranno from restaurant Langosteria 10 in Milan
Ingredients
For the crab
- King Crab 280 g, cleaned
- Tomato 4 each, small, Camone variety, cut into 6 pieces
- Red onion ½, Acquaviva delle Fonti variety, cut into strips
- Celery heart 2 stalks, peeled, cut in spears
- Sundried tomato 4 each, oil-packed, made into purée
For the vinaigrette
- Red wine vinegar As needed
- Extra-virgin olive oil As needed
- Mustard As needed
- Salt To taste
- Pepper To taste
Info box
- Preparation time
- Recipe category Brunch
- Recipe yield 4
- Recipe cuisine International
Preparation
After extracting the pulp of the crab from the shells, keep it for about 5 minutes in tepid, salted water, then drain and pat dry.
In a bowl, pour the puréed sun-dried tomatoes and the vinaigrette and then mix.
Add the tomatoes, the celery, the onion (which have been kept under running water for two hours) and the diced crabmeat.
Stir well.
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