Crab Salad
2 servings
20 minutes
Crab meat itself is a treat. Expensive, beautiful, rich. In addition, in recent years, crab (especially Kamchatka, but any other) has become something of a national product and almost a symbol of the new Russian cuisine. It is not surprising that crab salad can even surpass Olivier in popularity. Our version is based on the principles of the new cuisine. We took as a basis the most popular mayonnaise salad, which most housewives cook with cheap crab sticks , and by replacing the sticks with real crab and adding a few bold Asian touches, we made the familiar dish sound completely new. The recipe was provided by Dmitry Pogorelov, chef of the Hamster restaurant.
1
Add rice to boiling salted water, cook for 10-12 minutes, then drain through a sieve and let cool.
- Jasmine rice: 40 g
- Salt: to taste
2
Cut the cucumber, radish, and hard-boiled egg into cubes slightly smaller than corn kernels.
- Cucumbers: 80 g
- Radish: 50 g
- Chicken egg: 1 piece
3
Chop the red onion into very small cubes.
- Red onion: 10 g
4
Mix all prepared vegetables with rice and corn. Tear the crab meat by hand, removing any chitin that may be in the meat. Set aside beautiful large pieces of meat for serving.
- Jasmine rice: 40 g
- Canned sweetcorn: 100 g
- Crab meat: 140 g
5
Mix mayonnaise, yogurt, soy sauce, and sriracha. Add salt to the sauce.
- Mayonnaise: 90 g
- Yoghurt: 15 g
- Soy sauce: to taste
- Sriracha: to taste
- Salt: to taste
6
Add chopped cilantro to the salad and dress with sauce. Serve on individual plates, topping with pieces of crab and cilantro leaves.
- Cilantro: 5 g
- Crab meat: 140 g
- Cilantro: 5 g
