Shredded crab, tarragon, red beetroot, cucumber, confit cherry tomatoes and spicy mayo
Appetizers, Fish, Seafood & Shellfish
Refreshing crab salad with diced red beets seasoned with a homemade mayonnaise spiced with chili paste.
IngredientsRecipe for 4 persons
For the red beet salad
For the snow crab and spicy mayo
- Olive oil
- Salt and pepper
Preparation time: 60.00 min
Preheat your four at 350.00 °F
- General preparation
The day before, place the beets in a saucepan. Add a pinch of salt and add white vinegar. Cover with cold water and bring to boil. Simmer for 45 to 60 minutes. Strain the beets and let cool slightly before peeling. Set aside in the fridge. Finely chop the shallots and chives.
- Beet salad preparation
Cut into small cubes and place them in a bowl. Add the chopped shallots, white balsamic vinegar and olive oil. Season with salt and pepper.
- Confit tomatoes
Place the cherry tomatoes in an oven proof pan, add a glass of white wine, some olive oil, a sprig of thyme, a glass of water, salt and pepper. Place in the oven (350°F) for roughly 30 minutes. Strain before serving.
- Crab salad and spicy mayo preparation
In a mixing bowl, combine the egg yolk, mustard, sriracha and lemon juice. Using a whisk, stir in the vegetable oil with a steady and slow drizzle. Season with salt and pepper to taste.
Shell the crab legs, making sure to keep the flesh in large pieces as much as possible. Mix the crab meat with a little bit of spicy mayonnaise. Add half the chives and mix.
- To serve
Put some beet salad at the bottom of beautiful glass jar or small plates, add the crab mixture on top and sprinkle with the remaining chives.
Beets can be cooked in advance and they are fully cooked when they can be easily pierced with the tip of a sharp knife. For this recipe, you can also use canned crab meat when it's not snow crab season.