• 4servings
  • 10minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B9, H, C
MineralsCopper, Fluorine, Chromium, Manganese, Calcium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 250 g white crab meat

  2. pinches smoked paprika

  3. 50 g mayonnaise

  4. 50 g fresh plain live yogurt

  5. 5 g fresh coriander , chopped

  6. 1/2 lemon , juice only

  7. crusty loaf of bread , sliced

  8. olive oil , for brushing

  9. 50 g rocket , salad, to serve

  10. 5 eggs

  11. 75 g capers

  12. 1/2 lemon , zest only

  13. 5 g fresh flat-leaf parsley , coarsely chopped

  14. 50 g salad cream

Instructions Jump to Ingredients ↑

  1. Put the crab meat in a bowl, season with salt and smoked paprika and combine together with the mayonnaise, yogurt, coriander and lemon juice to taste.

  2. Spoon the mixture into ring moulds and put into the fridge while you make the egg and caper salad.

  3. For the egg and caper salad: boil the eggs for 5 minutes until hard-boiled, then cool, peel and coarsely chop.

  4. Add the capers, lemon zest and chopped parsley.

  5. Bind the mixture together with the salad cream and season with salt and freshly ground black pepper to taste. Refrigerate until ready to serve.

  6. Brush the bread slices with olive oil and toast both sides under the grill.

  7. To serve, remove the metal rings from the dressed crab and arrange on a plate. Garnish with the egg and caper salad and serve with crusty bread and rocket salad.


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