in Recipes

Small tossed salad with marinated crabs

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Ingredients for 4 servings:

  • 200 g crab, frozen
  • e.g. garlic, finely chopped
  • 40 ml rapeseed oil
  • 50 ml sherry
  • 200 g lamb’s lettuce
  • 200 g Lollo Rosso
  • 200 g lettuce hearts
  • 200 g chicory
  • 1 small onion(s)
  • e.g. balsamic vinegar
  • n. B. Oil
  • e.g. salt and pepper
  • e.g. mustard
  • 1 pot of basil

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Total time approx. 35 minutes

Boil the crabs in salted water, drain, and rinse. Marinate with salt, garlic, 40 ml oil, and sherry, and chill. Trim and tear the lettuce into small pieces. Arrange on 4 plates. Peel and finely dice the onion, mix with the vinegar, oil, salt, pepper, and mustard. Pour over the salad. Arrange the crabs on top. Tear the basil and sprinkle on top. Serve with fresh baguette.

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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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