We use cookies to help this site deliver the best possible experience.   Remove this notice.

Marinated crab salad with tomato and baby leaves Recipe

Ingredients for people

  • Crab meat : 500 g
  • Fine salt : 6 pinch(es)
  • Piment d'Espelette : 2 g
  • Balsamic vinegar reduction : 50 ml
  • Spring onion(s) : 3 whole
  • Lime(s) : 1 whole
  • Tarragon : 0.25 bunch
  • Olive oil : 100 ml
  • Balsamic vinegar : 60 ml
  • Tomato(es) : 6 whole
  • Rocket : 200 g
Method
  • 1

    Clean and wash all the vegetables.

  • 2

    Pick and chop the tarragon leaves.

  • 3

    Squeeze the juice from the lime.

  • 4

    Marinate the crab meat with the tarragon, the lime juice, 5cl olive oil and 3cl balsamic Vinegar.

  • 5

    Leave to marinate for 15 minutes in the fridge.

  • 6

    Peel and quarter the tomatoes, removing the seeds from the centre.

  • 7

    Place the tomatoes on a plate.

  • 8

    Sprinkle with 5cl of olive oil and 3cl of balsamic vinegar.

  • 9

    Use a stainless steel serving ring to layer the crab and the tomatoes on each plate. Remove the rings to serve.

  • 10

    Garnish each plate with rocket salad and a reduction of balsamic Vinegar. Season with a pinch of salt and pepper and serve immediately.

Chef's tip

«For a stronger taste, marinate the crab a little longer but do not leave for more than 30 minutes.»

A delicate salad of marinated crab, tomato and tender baby leaves.

Rate this recipe :

(10 votes)

  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h

·
Similar recipes in this theme