Rye bread toasts with crayfish salad
8 servings
10 minutes
Rye bread toasts with crab salad are a refined dish of French cuisine, combining the sophistication of seafood with the rich flavor of rye bread. The crabs, tender and infused with the sauce's aromas, are complemented by a tangy mayonnaise based on Dijon mustard and lemon juice. Worcestershire sauce and tomato paste add a subtle spicy depth to the dish, while fresh arugula and shallots provide lightness and freshness. These toasts are perfect for a festive aperitif or as an elegant treat alongside a glass of white wine. They can be served as part of a gastronomic dinner, surprising guests with the harmony of flavors and textures characteristic of the best traditions of French cuisine.
1
Remove the crab necks from the brine and rinse them.
- Cancer necks: 400 g
2
In a deep bowl, whisk the mustard with egg yolks and a pinch of salt.
- Dijon mustard: 1 tablespoon
- Egg yolk: 4 pieces
- Salt: to taste
3
Gradually add vegetable oil to the mixture of yolks and mustard while continuously whisking to turn the mass into mayonnaise.
- Vegetable oil: 200 ml
4
Add Worcestershire sauce, lemon juice, a spoon of tomato paste, ground black pepper, sugar, and lightly whisk the mayonnaise to combine all components. Mix the mayonnaise with shrimp, finely chopped onion, and arugula leaves. Spread on rye toasts and serve.
- Worcestershire sauce: 1 tablespoon
- Lemon: 1 piece
- Tomato paste: 1 teaspoon
- Ground black pepper: to taste
- Sugar: 1 teaspoon
- Cancer necks: 400 g
- Shallots: 4 heads
- Arugula: 75 g
- Rye toasts: 8 pieces