Crab and Mushroom Salad
4 servings
40 minutes
Crab and mushroom salad is a refined dish of European cuisine that combines the tenderness of crab meat, the spiciness of ham, and the rich aroma of mushrooms. Its origin is not tied to a specific region but fits well into the traditions of exquisite restaurant appetizers. The taste of the salad is harmonious: the softness of potatoes contrasts with the juiciness of sweet peppers, while olives add a slight saltiness. The dressing made from mayonnaise and lemon juice gives the dish a delicate tang, enriching its flavor. This salad can serve as both an independent appetizer and an elegant addition to a festive table. It pairs wonderfully with white wine and is suitable for a sophisticated dinner or celebration.
1
Boil the potatoes, let them cool, and cut into cubes.
- Potato: 2 pieces
2
Boil the mushrooms. Cut the champignons in half and chop the white mushrooms.
- Button mushrooms: 200 g
- Porcini mushrooms: 100 g
3
Julienne the sweet pepper, ham, and crab meat.
- Sweet pepper (capsicum): 1 piece
- Crab meat: 200 g
- Ham: 100 g
4
For the dressing, whisk mayonnaise with lemon juice, add chopped white mushrooms, salt, and pepper.
- Mayonnaise: 4 tablespoons
- Lemon juice: 2 tablespoons
- Porcini mushrooms: 100 g
- Salt: to taste
- Ground black pepper: to taste
5
Combine all ingredients, add pitted olives, and dress the salad.
- Black olives: 50 g
