Crab meat is a delicacy product with a pleasant, slightly sweet taste. It is available all year round fresh, chilled, canned or frozen. There are a myriad of crab recipes, from simple salads to sophisticated gourmet dishes.
It is necessary
-
- Mango and Crab Salad:
- 1 mango;
- 1 clove of garlic, peeled
- 1 shallots
- 1 tomato;
- 5 leaves of fresh basil;
- 3 tablespoons olive oil
- 2 tablespoons of balsamic vinegar
- salt and freshly ground black pepper to taste
- 500 g of boiled crab meat.
- packaging of lettuce leaves
- mix.
- Refueling:
- 2 tablespoons chopped shallots
- 1/2 cup red wine vinegar
- 2 tablespoons of granular mustard;
- 1/4 cup olive oil at room temperature
- 1 tablespoon fresh tarragon
- Crab soup with coconut milk:
- 2 cans of coconut milk;
- 2 cups chicken stock
- 1 tablespoon curry powder
- 1 tablespoon of soy sauce
- freshly squeezed juice of 1 lemon;
- 250 g fresh crab meat;
- 1 tablespoon chopped green onions
- salt and pepper.
- Crab cheesecake:
- 250 g soft cream cheese;
- 250 g mascarpone;
- 3 eggs;
- 3/4 cup flour (175 ml)
- 125 grams of crab meat;
- 125 grams of boiled peeled shrimp;
- 1/4 cup finely chopped onions
- 1/4 cup chopped green onions
- 2 cloves of garlic;
- 1/2 tsp salt (2 ml);
- 1/4 tsp white pepper (1 ml).
Instructions
Step 1
Mango and Crab Salad Cut the mango in half, remove the bone, turn the pulp out and cut into 2 centimeters cubes. Peel the shallots and also cut into cubes. Scald the tomato, immerse it in ice water, peel and cut into cubes.
Step 2
Set aside some mango cubes for garnish. Place the rest in a blender along with the garlic, tomato, basil, olive oil, basil, salt, pepper, and balsamic vinegar. Purée all ingredients. Combine the crab meat with the resulting puree.
Step 3
Prepare a dressing. Pour wine vinegar into a small saucepan and simmer shallots in it. Beat the olive oil and mustard with a mixer. Add tarragon and braised shallots. Divide the salad into portions, drizzle with the dressing and garnish with the mango cubes.
Step 4
Coconut Milk Crab Soup Pour chicken broth and coconut milk into a saucepan, add soy sauce, lemon juice, curry powder. Bring to a boil and simmer, stirring occasionally, until a smooth broth is obtained. Add crab meat and cook until tender. Season with salt and pepper. Serve sprinkled with green onions.
Step 5
Crab cheesecake Preheat oven to 160C. Prepare a 15 cm baking dish or wide pot with high sides - line the edges and bottom with baking paper.
Step 6
In a large bowl, whisk the mascarpone and cream cheese with a mixer on medium speed. Whisk for about 3 minutes. Add flour. Add eggs one at a time, beating after each. Turn off the mixer and use a rubber spatula to stir the crab meat, shrimp, green and onions, garlic, salt and pepper into the cheese mass.
Step 7
Pour the mixture into a mold and bake in a preheated oven for 45-55 minutes. The indicator of the readiness of the dish is a delicate light brown surface, which "sways" a little in the very center.
Step 8
Remove the cheesecake from the oven and refrigerate on the wire rack. Cover with cling film and refrigerate for 6 to 24 hours. Serve chilled.
