Crab Salad with Curry and Parmesan LoafTheWorldWideGourmet.com
Total time: less than 15 min
Preparation time: 15 minutes
Cooking time: 30 minutes - the peppers can be cooked in advance.
You can make the crab salad a few hours before serving.
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:114.4 kcal
Proteins:9 g
Fats:7.3 g
Carbohydrate:3.1 g
Fibers:0.6 g
Sugar:0.2 g
Cholesterol:31.7 mg
Sodium:285 mg
Calcium:52.4 mg
Energy:322 kcal
Proteins:25.3 g
Fats:20.6 g
Carbohydrate:8.7 g
Fibers:1.7 g
Sugar:0.6 g
Cholesterol:89.3 mg
Sodium:801.9 mg
Calcium:147.5 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
450
g
crabmeat
1
green onion
1/2
yellow pepper, diced
**Sweet pepper mayonnaise
250
ml
<a href=http://wwwtheworldwidegourmetcom/recipes/mayonnaise roux/">home made mayonnaise</a>
3
yellow peppers
salt, pepper and cayenne
2
ml
curry powder
**Garnish
4
crab pincers
4
parmesan chips
<a href=http://wwwtheworldwidegourmetcom/recipes/parmesan curry loaf">curry and parmesan loaf</a>
METHOD
Sweet pepper mayonnaise
- Roast the peppers in a hot oven (215° C/425° F) for about 30 minutes. They should be well cooked so that they can be puréed; liquefy them in a blender.
- Add the homemade mayonnaise and the spices and blend again. Taste and correct the seasoning as necessary.
Crab
- In a bowl, combine the crabmeat, finely chopped green onion and finely diced yellow pepper.
- Add a little of the sweet pepper mayonnaise. Serve in a glass dish.
WINE SUGGESTIONS
Pinot Noir
Chardonnay
Riesling
CHEF'S NOTES
This is a very quick and delicious first course.
If you use thawed block crabmeat or canned crab, drain the crabmeat in cheesecloth or a kitchen towel and squeeze well to remove as much liquid as possible.
Use yellow or orange peppers, which are much sweeter and milder than red or green (which aren't really suitable for this recipe). Otherwise, enliven your mayonnaise with a little curry or saffron.
