Olivier with crayfish tails and crab

2 servings

35 minutes

A version of the festive Olivier salad, the closest to what Lucien Olivier himself prepared. The recipe only lacks hazel grouse and black caviar. But crab is responsible for luxury here, so the classic festive salad turns out elegant and unusual. Recipe from the chef of the restaurant "Seafood Collection" Denis Gorbachev.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

1178.7

kcal

39.8g

grams

98.2g

grams

32.6g

grams

Ingredients

2servings

Boiled potatoes

200

g

Boiled carrots

150

g

Capers

25

g

Lightly salted cucumbers

125

g

Green peas

75

g

Mayonnaise

250

g

Chicken egg

200

g

Peeled shrimp

175

g

Crab meat

30

g

Baby spinach

5

g

Quail egg

1

pc

Cooking steps

1
It is preferable to bake vegetables to retain their flavor. Bake in foil at 180 degrees for 40-60 minutes depending on the size of the vegetables.
Required ingredients:
1. Boiled potatoes: 200 g
2. Boiled carrots: 150 g

2
Blanch the fresh frozen peas. Chop the capers finely.
Required ingredients:
1. Green peas: 75 g
2. Capers: 25 g

3
Cut the vegetables into cubes. Boil the chicken eggs in salted water for 9 minutes, then also cut them into cubes. You can leave 1 egg for decoration by cutting it in half.
Required ingredients:
1. Boiled potatoes: 200 g
2. Boiled carrots: 150 g
3. Chicken egg: 200 g

4
Boil quail eggs for one minute and then plunge them into cold water to allow the yolk to spread.
Required ingredients:
1. Quail egg: 1 piece

5
Leave crab meat, quail egg, and spinach for decoration. Mix the other ingredients with mayonnaise.
Required ingredients:
1. Crab meat: 30 g
2. Quail egg: 1 piece
3. Baby spinach: 5 g
4. Mayonnaise: 250 g

6
Place the crab on top, sprinkle with peas, and garnish with spinach. Cut the quail egg in half and place it next to the base of the salad.
Required ingredients:
1. Crab meat: 30 g
2. Green peas: 75 g
3. Baby spinach: 5 g
4. Quail egg: 1 piece

Olivier with crayfish tails and crab

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