Crab and Shrimp Salad
6 servings
115 minutes
This refined pan-Asian salad with crab and shrimp is a true embodiment of ocean flavor. Shrimp delicately cooked with lemon and aromatic herbs combine with juicy crab meat to create a harmony of textures. Fennel adds freshness, while pickled capers, tarragon, and Dijon mustard contribute spicy notes. Mayonnaise binds the ingredients into a cohesive composition, enhancing their flavors even more. This salad is an ideal option for a light dinner or an exquisite appetizer, especially when paired with fresh white wine. Its roots trace back to pan-Asian cuisine, where the balance of seafood delicacies and spicy additions is valued. Serve chilled, savoring every note of this exquisite combination.
1
Clean the shrimp and remove the intestinal vein. Cut the lemon in half and squeeze the juice. Finely chop the fennel root and chop its greens a bit larger. In a large pot, pour water and add lemon juice (except for 1 tablespoon), lemon halves, fennel greens, bay leaves, and half of the tarragon. Once the water boils, cook for another 10 minutes. Remove the pot from heat, add the shrimp, cover, and let sit for 2 minutes — during this time, the shrimp will cook. Then remove the shrimp and cool them.
- Shrimps: 550 g
- Lemon: 1 piece
- Fennel: 1 piece
- Bay leaf: 2 pieces
- Fresh tarragon: 15 g
- Water: 4 glasss
2
Finely chop the remaining tarragon and capers. In a large bowl, mix them with a tablespoon of lemon juice, fennel, mayonnaise, mustard, salt, and pepper.
- Fresh tarragon: 15 g
- Pickled capers: 2 tablespoons
- Lemon: 1 piece
- Fennel: 1 piece
- Mayonnaise: 5 tablespoon
- Dijon mustard: 2 teaspoons
- Salt: 0.5 teaspoon
- Ground black pepper: 0.3 teaspoon
3
Cut the shrimp into pieces about 2.5 cm and place them in the mayonnaise mixture. Also add the crab meat, draining the liquid, and finely chopped onion. Refrigerate for 1 hour. Before serving, you can season with salt and pepper.
- Shrimps: 550 g
- Canned crabs: 450 g
- Red onion: 30 g
- Salt: 0.5 teaspoon
- Ground black pepper: 0.3 teaspoon