#SaturdaySessions: King crab salad
Recipes for the weekend
Over at Artemis Grill, Executive Chef Fernando Arevalo serves an Alaskan king crab salad that pulls together creamy slices of avocado, ripe bursts of tomato, and pimento peppers grilled till succulent and smoky. There's certainly a fair amount of work that goes into making this dish, but if you're looking to recreate that same magic at home, Arevalo has adapted his winning recipe so you can do just that.
Here's what you need
For the sauce
2 hard-boiled eggs
2 tbsp chicken stock
3 tbsp red wine vinegar
½ tsp Dijon mustard
Salt and pepper, to taste
1 tsp shallots, chopped
1 tsp parsley, chopped
2 tsp cucumber, finely diced
2 tsp carrots, finely diced
2 tsp celery, finely diced
For the salad
100g cooked crab meat
50g sun-dried tomatoes
3 tsp chopped coriander
1 avocado, sliced
1 pinch of Espelette pepper
Extra virgin olive oil
How to make it
1. To prepare the sauce, pour eggs, chicken stock, vinegar and mustard in a blender and blend until the mixture is smooth. Transfer mixture to a bowl and add shallots, parsley, cucumber, carrots, and celery. Set aside.
2. An hour before serving the salad, season the crab with salt and pepper before adding chopped coriander, lemon juice, and olive oil. Allow the crab meat to marinate in this sauce.
3. Slice the avocado and season it with salt, pepper, and olive oil. Squeeze some lemon juice on the avocado so that it retains its colour.
4. Pour some sauce onto the plate. Arrange crab meat, sun-dried tomatoes, and avocados on the plate. Squeeze some fresh lemon juice to finish. Garnish dish with chopped coriander and a pinch of Espelette pepper.
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