Zucchini salad with Kamchatka crab and truffle aioli
4 servings
30 minutes
Recipe from the chef of Hands neo-bistro Vyacheslav Kazakov.
Calories403.4kcal
Proteins3.8grams
Fats40.5grams
Carbohydrates7grams
Crab meat
120
g
Bell pepper
60
g
Egg yolk
1
pc
Zucchini
160
g
Romano lettuce
120
g
Dijon mustard
10
g
Vegetable oil
150
ml
Truffle paste
25
g
Lime juice
8
ml
1
Break the Kamchatka crab into fibers, dice the bell pepper, and mix it with the crab and romaine lettuce leaves.
- Crab meat: 120 g
- Bell pepper: 60 g
- Romano lettuce: 120 g
2
Prepare aioli sauce: mix yolk, mustard, vegetable oil, truffle paste, and lime juice until smooth and let it sit for 15 minutes.
- Egg yolk: 1 piece
- Dijon mustard: 10 g
- Vegetable oil: 150 ml
- Truffle paste: 25 g
- Lime juice: 8 ml
3
Add the resulting truffle aioli to the salad and mix everything.
- Truffle paste: 25 g
4
Peel the zucchini and slice it.
- Zucchini: 160 g
5
Place the crab mixture on slices of zucchini.
- Crab meat: 120 g
- Bell pepper: 60 g
- Romano lettuce: 120 g
6
Garnish with greens when serving.
