Crab and Celery Salad
2 servings
30 minutes
Crab and celery salad is a refined combination of seafood and fresh vegetables, creating a harmony of flavors and textures. The tender crab meat, shredded into strands, pairs perfectly with the crunchy celery stalks, bringing freshness and a hint of spiciness. The mayonnaise-based dressing highlights the dish's marine character, while capers and red onion add notes of exquisite tanginess. Tomato sauce with basil gives the salad a pronounced flavor and completeness. This dish is perfect as an appetizer for a festive dinner or a light summer salad that provides gastronomic pleasure. Author's cuisine has allowed for the combination of classic ingredients in a new interpretation, creating a true culinary masterpiece.
1
Prepare all the ingredients.
2
Finely chop the tomatoes and cucumbers, season with salt and pepper, drizzle with vinegar, and let sit for 1 hour.
- Tomatoes: 200 g
- Cucumbers: 50 g
- Salt: to taste
- Ground black pepper: to taste
- Wine vinegar: 5 ml
3
Use a paring knife to peel the skin off the celery stalks. Cut the stalks into 5 mm thick strips, then crosswise into 3-4 cm lengths.
4
Boil water in a saucepan, add salt, and throw in the celery. Cook for 3-4 minutes, then transfer to cold water.
- Celery stalk: 200 g
5
Shred the crab meat into fibers.
- Crab meat: 300 g
6
Mix crab with celery.
- Crab meat: 300 g
- Celery stalk: 200 g
7
Finely chop the capers, red onion, and chives, and add them to the crab with celery.
- Capers: 10 g
- Red onion: 30 g
- Chives (ciboulette): 5 g
8
Dress the salad with mayonnaise and mix.
- Mayonnaise: 60 g
9
Send tomatoes and cucumbers to the blender, add basil, and blend until pureed.
- Tomatoes: 200 g
- Cucumbers: 50 g
- Basil leaves: 10 g
10
Strain the resulting sauce through a sieve and add salt if needed.
- Salt: to taste
11
Spread tomato sauce on the bottom of the serving plate, then add the crab and celery salad on top. Season with pepper and serve.
- Ground black pepper: to taste
