John Myers
Ingredients for 6 servings:
- 200 g crab
- 1 class can/n mandarin(s) (drained weight approx. 175 g)
- 1 class can/n mushrooms (drained weight approx. 100 g)
- 50 ml tangerine juice
- 100 g ketchup
- 75 g mayonnaise
- 125 g crème fraîche
- 1 tbsp lemon juice
- 1 dashes Tabasco
- salt and pepper
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
as a starter or for the brunch buffet
Drain the mandarins, reserving the juice. Drain the mushrooms and slice or quarter them, depending on their size. Gently mix them with the drained and rinsed crab in a bowl. Prepare the marinade from the remaining ingredients and pour it over the salad. If the sauce is too thick, add a little more mandarin juice. The sauce also goes well with grilled food or fondue. I like to prepare the crab cocktail for the brunch buffet. Tip: To use as an appetizer, arrange it in cocktail glasses on some lettuce leaves, garnish with half an orange slice, and serve with toasted slices of toast.
Facebook Comments