Olivier with crab and Antonov apple
4 servings
20 minutes
Olivier with crab and Antonovka apple is an exquisite interpretation of the classic Soviet salad, enriched with the delicate taste of crab meat and the light acidity of Antonovka apple. This dish combines tradition and sophistication, transforming a familiar recipe into a gastronomic delight. An important step is preparing the vegetables—they must retain their firmness so that the salad does not lose its textural richness. Elegant crab cubes and fresh vegetables are harmoniously complemented by fragrant herbs and homemade mayonnaise, adding tenderness to the dish. This variation of Olivier is perfect for a festive table, surprising guests with a new flavor and elegant presentation. Serving forms can vary, allowing everyone to enjoy a unique interpretation. The taste is delicate, rich, with a subtle balance of sweetness and light saltiness, creating unforgettable impressions.
1
First, add the carrot to slightly salted boiling water, and after 5-7 minutes of boiling, add the potato. Boil quail eggs separately.
- Carrot: 2 pieces
- Potato: 3 pieces
- Quail egg: 5 piece
2
While the vegetables are being prepared, cut the crab claws, cucumbers, and apple into small elegant cubes no larger than 1 cm.
- Canned crab meat: 300 g
- Marinated cucumbers: 3 pieces
- Cucumbers: 1 piece
- Antonovka apples: 1 piece
3
It's important not to overcook the vegetables! They should be slightly al dente. Only when they are completely cooled, peel and cut them into equally elegant cubes.
- Potato: 3 pieces
- Carrot: 2 pieces
4
Mix crab cubes with vegetables, peas, and chopped eggs. Add finely chopped parsley, dill, and the white part of leeks. Season with salt and pepper to taste. Let it rest for about 15 minutes to allow all ingredients to release their juices.
- Canned crab meat: 300 g
- Potato: 3 pieces
- Carrot: 2 pieces
- Canned green peas: 200 g
- Quail egg: 5 piece
- Parsley: 1 bunch
- Dill: 1 bunch
- Leek: 0.5 piece
- Salt: 0.5 teaspoon
- Sugar: 0.5 teaspoon
5
And only then we add 5 tablespoons of homemade mayonnaise.
- Olive oil: 12 tablespoons
6
To make homemade mayonnaise, whisk 2 egg yolks with 1/2 teaspoon of mustard and 1/2 teaspoon each of salt and sugar until a liquid cream forms.
- Chicken egg: 2 pieces
- Mustard: 0.5 teaspoon
- Salt: 0.5 teaspoon
- Sugar: 0.5 teaspoon
7
Slowly pour in 10–12 tablespoons of olive oil, and when the sauce starts to thicken, add 1 tablespoon of lemon juice.
- Olive oil: 12 tablespoons
- Lemon juice: 1 tablespoon
8
Give the salad different shapes for each guest: one as a cube, the second as a column, the third as a cone, and the fourth as a mound. And decorate the salad in your own way.
