Crab Salad Cumin Crisp | Fish and Seafood | DW | 27.04.2006
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Fish and Seafood

Crab Salad Cumin Crisp

This recipe is by Tim Trolley from London's Docklands area


Crab salad cumin crisp Serves 2 people Ingredients: 1 large crab 4 basil leaves 3 tbs of mayonnaise Tabasco sauce Fleur de sel 2 slices of rye cumin bread 400ml of frying oil 1granny smith apple Cook the crab in salted boiling water for 10 minutes per kg. Put in ice water, then drain. Pick the crab meat with a seafood fork, separate the white from the brown meat. Once the white has been picked, mix with the mayonnaise and basil. Season with fleur de sel salt and pepper and place in the fridge. Crab sauce Blend the brown meat then put through a sieve. Season with the Tabasco, fleur de sel and white pepper to taste. Place in the fridge. Cumin crisp For the cumin crisp you will need a rolling pin to flatten the sliced bread as thinly as possible. Cut it into triangles then deep fry at 180 degrees until golden brown. Place the bread on to absorbent paper. To serve; Place the white crab meat in the centre of the plate, the grated apple on top and the cumin crisp on top of the apple. Pour the crab sauce around and serve
20.04.2006 euromaxx a la carte gericht