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Connoisseur Magazine Recipe: Crab Salad with Paprika and Toasted Country Bread

Crab Salad with Paprika and Toasted Country Bread
Written by Aksel Ritenis

Crab Salad with Paprika and Toasted Country BreadSERVES 4 – 6


Best paired with MANZANILLA SHERRY

CRAB SALAD


250g white crab meat
250g brown crab meat

Drops of Tabasco sauce

80g mayonnaise

30g lemon juice

Sea salt

Freshly ground black pepper

20g coriander leaves

10g paprika
Clarified butter
Sliced country bread

COOKING METHOD


Combine the crab meats, Tabasco, mayonnaise and lemon juice in a bowl and toss together thoroughly. Season to taste with the salt and pepper and refrigerate until ready to serve. At the time of serving slice the coriander leaves thinly and fold into the crab mixture along with half the paprika. Brush the slices of bread with clarified butter and grill lightly on both sides. Divide the crab salad amongs the toasts and sprinkle with the remaining paprika. Serve inmediately.


About the author

Aksel Ritenis

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