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
23 April, 2012
Type of dish
Cuisine
Dietary Consideration
Season & Occasion
serves for
4
total time
0
HR
45
MIN
ingredients
King crab
280 g, cleaned
Tomatoes
4 each, small, Camone variety, cut into 6 pieces
Onion
½ red, Acquaviva delle Fonti variety, cut into strips
Celery
2 stalks, peeled, cut in spears
Sun dried tomatoes
4 each, oil-packed, made into purée
Red wine vinegar
As needed
Extra virgin olive oil
As needed
Mustard
As needed
Salt
To taste
Pepper
To taste
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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