Vinaigrette with crab meat
4 servings
20 minutes
Crab meat vinaigrette is an exquisite reinterpretation of the traditional Russian salad, bringing marine notes to the classic recipe. Historically, vinaigrette was a popular dish in Russia due to the combination of fresh vegetables and a tangy dressing. In this version, tender crab meat adds a luxurious flavor to the salad, while avocado contributes a creamy texture. The sauce made from olive oil, anchovies, capers, and basil adds depth of aroma, and grainy mustard provides spiciness. Crab vinaigrette is perfect as a festive treat or an original appetizer that combines the freshness of vegetables with delicate ingredients. Serving this dish can surprise guests with its unusual flavor combination and highlight the gastronomic elegance of cuisine.
1
Clean the crab meat from the chitin plates and break it into small pieces. Peel the avocado and drizzle with lemon juice, then cut into cubes. Also, cut the fresh cucumber into cubes.
- Crab meat: 250 g
- Avocado: 2 pieces
- Cucumbers: 250 g
2
Blend the ingredients for the sauce (olive oil, anchovies, capers, and fresh basil) and thoroughly mix the resulting mass with grainy mustard.
- Olive oil: 100 ml
- Anchovies: 30 g
- Capers: 20 g
- Basil: 30 g
- Grainy mustard: 1 tablespoon
3
Mix the vegetable set for the vinaigrette with the prepared ingredients, season to taste with sauce, and place on a dish. Garnish with pieces of crab on top.
- Set of vegetables for vinaigrette ""White Dacha"": 1 piece
- Green peas: 150 g
- Crab meat: 250 g
- Olive oil: 100 ml