Olivier with persimmon and Kamchatka crab

Name: Olivier with persimmon and Kamchatka crab
Total time: 30 min
Yield: 10
Ingredients: Persimmon 400 g; Carrot 300 g; Cucumbers 200 g; Pickled cucumbers 200 g; Canned green peas 300 g; Crab claw meat (phalanges) 600 g; Mayonnaise 300 g; Spring onion 50 g; Chicken egg 10 piece

10 servings

30 minutes

Sergey Eroshenko's version: this Olivier is served in his restaurant "Honest Kitchen". There are no potatoes in this Olivier, it was replaced with persimmon, and instead of traditional beef or tongue - Kamchatka crab meat.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

385.2

kcal

21.6g

grams

27.1g

grams

14.1g

grams

Ingredients

10servings

Persimmon

400

g

Carrot

300

g

Cucumbers

200

g

Pickled cucumbers

200

g

Canned green peas

300

g

Crab claw meat (phalanges)

600

g

Mayonnaise

300

g

Spring onion

50

g

Chicken egg

10

pc

Cooking steps

1
Thaw the crab claws, clean them from membranes, and shred the meat into fibers.
Required ingredients:
1. Crab claw meat (phalanges): 600 g

2
Dice the dates. Boil the carrots and eggs, then dice them.
Required ingredients:
1. Persimmon: 400 g
2. Carrot: 300 g
3. Chicken egg: 10 pieces

3
Mix all ingredients and dress with mayonnaise. Add salt and pepper to taste. Can be garnished with cilantro and a slice of tomato.
Required ingredients:
1. Mayonnaise: 300 g

Olivier with persimmon and Kamchatka crab

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