Mimosa with crab and avocado

4 servings

20 minutes

Recipe from Domenico Filippone, chef of the yacht restaurants "Chaika" and "Lastochka". A ceremonial version of a traditional salad, where delicate crab meat is assisted by cream cheese and two types of caviar are used at once - red and to biko .

Energy value per serving

• Calories: 359.1
• Proteins: 10.1g
• Fats: 30.2g
• Carbohydrates: 11g

Ingredients

• Crab meat: 200 g
• Avocado: 150 g
• Boiled carrots: 150 g
• Cucumbers: 150 g
• Green onions: 10 g
• Tobiko caviar: 15 g
• Red caviar: 10 g
• Cremette cheese: 150 g
• Mayonnaise: 60 g
• Natural yoghurt: 40 g
• Egg yolk: 2 pc
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Grate the avocado and carrot on a fine grater.

   Required ingredients:

   • Avocado: 150 g
   • Boiled carrots: 150 g

2. Cut the cucumbers into strips.

   Required ingredients:

   • Cucumbers: 150 g

3. Chop the crab meat and mix it with 'Kremette' cheese, tobiko, and green onions. Add salt and pepper to taste.

   Required ingredients:

   • Crab meat: 200 g
   • Cremette cheese: 150 g
   • Tobiko caviar: 15 g
   • Green onions: 10 g
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Mix mayonnaise with yogurt.

   Required ingredients:

   • Mayonnaise: 60 g
   • Natural yoghurt: 40 g

5. Layer the ingredients alternating with mayonnaise sauce: avocado, crab meat, carrot, cucumber, crab meat. Grate boiled yolk on top and decorate with red caviar.

   Required ingredients:

   • Avocado: 150 g
   • Crab meat: 200 g
   • Boiled carrots: 150 g
   • Cucumbers: 150 g
   • Egg yolk: 2 pieces
   • Red caviar: 10 g