in France

Breton crayfish salad

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Ingredients for 4 servings:

  • 250 g crabs (crab meat)
  • 100 g mushrooms (small)
  • 100 g asparagus
  • 1 garlic clove(s)
  • 1 celery
  • 1 shallot(s)
  • 100 ml cream
  • ½ cup(s) rum or cognac
  • 1 tbsp olive oil
  • 1 pinch of mustard
  • some lemon juice
  • some dill
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the crab meat and vegetables into bite-sized pieces, squeeze the garlic clove, and finely dice the shallot. Mix the cream, rum, olive oil, mustard, and lemon juice with the spices to make a dressing. Mix with the vegetables and crab meat. Finally, season with salt and pepper, and garnish with the dill.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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