Mimosa with crab and avocado
4 servings
20 minutes
Recipe from Domenico Filippone, chef of the yacht restaurants "Chaika" and "Lastochka". A ceremonial version of a traditional salad, where delicate crab meat is assisted by cream cheese and two types of caviar are used at once - red and to biko .
CaloriesProteinsFatsCarbohydrates
359.1
kcal10.1g
grams30.2g
grams11g
gramsCrab meat
200
g
Avocado
150
g
Boiled carrot
150
g
Cucumbers
150
g
Spring onion
10
g
Mayonnaise
60
g
Egg yolk
2
pc
Salt
to taste
Ground black pepper
to taste
1
Grate the avocado and carrot on a fine grater.
- Avocado: 150 g
- Boiled carrot: 150 g
2
Cut the cucumbers into strips.
- Cucumbers: 150 g
3
Chop the crab meat and mix it with 'Kremette' cheese, tobiko, and green onions. Add salt and pepper to taste.
- Crab meat: 200 g
- Cremette (cream cheese): 150 g
- Tobiko (flying fish roe): 15 g
- Spring onion: 10 g
- Salt: to taste
- Ground black pepper: to taste
4
Mix mayonnaise with yogurt.
- Mayonnaise: 60 g
- Plain (natural) yoghurt: 40 g
5
Layer the ingredients alternating with mayonnaise sauce: avocado, crab meat, carrot, cucumber, crab meat. Grate boiled yolk on top and decorate with red caviar.
- Avocado: 150 g
- Crab meat: 200 g
- Boiled carrot: 150 g
- Cucumbers: 150 g
- Egg yolk: 2 pieces
- Red caviar (salmon roe): 10 g