Spicy fried crab meat with pickled cucumbers
2 servings
30 minutes
Spicy fried crab meat with pickled cucumbers is an exquisite dish of Chinese cuisine that embodies a harmony of flavors and textures. Tender crab meat, divided into white and brown parts, gains a rich taste from the combination of crème fraîche, lime, and spicy chili pepper. Fragrant dill and horse parsley add freshness and depth. Pickled cucumbers, marinated in white wine vinegar with spices, bring crunch and a slight tanginess that perfectly complements the juiciness of the crab. Served on crispy white bread creates a balance of softness and textural contrast. This dish not only delights gourmets with its vibrant flavors but also exemplifies the blend of classic Chinese cooking methods with European notes, making it unique and unforgettable.
1
Open the crab shell and separate the white meat from the brown. Check that there are no shell pieces in the meat.
- Crabs: 1 piece
2
Mix brown crab meat with crème fraîche, juice of 1 lime, 1/3 chopped chervil, and chopped chili pepper.
- Crabs: 1 piece
- Crème fraiche: 100 g
- Lime: 2 pieces
- Parsley: 1 bunch
- Red chili pepper: 1 piece
3
Season the white crab meat with salt and pepper. Add the juice of ½ lime. Add chopped dill.
- Crabs: 1 piece
- Salt: pinch
- Lime: 2 pieces
- Dill: 2 bunchs
4
Prepare the brine for cucumbers by mixing white wine vinegar, peppercorns, water, and sugar.
- White wine vinegar: 100 ml
- Black peppercorns: 10 pieces
- Water: 100 ml
- Sugar: 50 g
5
Bring this mixture to a boil and remove from heat.
6
Grate the cucumber into thin strips, peeling off the green skin first. Once the brine cools to room temperature, add the cucumbers and let them sit for 20 minutes.
- Cucumbers: 1 piece
7
Fry 4 pieces of fragrant bread in a little olive oil until golden brown.
- White bread: to taste
8
Place brown crab meat on toasted bread pieces, then add white crab meat and dill on top. Garnish with remaining horse parsley and pickled grated cucumber, previously removed from the brine.
- Crabs: 1 piece
- Dill: 2 bunchs
- Parsley: 1 bunch
- Cucumbers: 1 piece