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Catalan Of King Crab

Catalan Of King Crab

Crab salad recipe: a spicy salad of King crab, easy and quick to prepare, by the Italian chef Domenico Soranno from restaurant Langosteria 10 in Milan

23 April, 2012
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Type of dish


Dietary Consideration

Season & Occasion

serves for


total time

0 HR 45 MIN


King Crab
280 g, cleaned
4 each, small, Camone variety, cut into 6 pieces
½ red, Acquaviva delle Fonti variety, cut into strips
2 stalks, peeled, cut in spears
Sun dried tomatoes
4 each, oil-packed, made into purée
Red wine vinegar
As needed
Extra virgin olive oil
As needed
As needed
To taste
To taste


  • After extracting the pulp of the crab from the shells, keep it for about 5 minutes in tepid, salted water, then drain and pat dry.
  • In a bowl, pour the puréed sun-dried tomatoes and the vinaigrette and then mix.
  • Add the tomatoes, the celery, the onion (which have been kept under running water for two hours) and the diced crabmeat.
  • Stir well.

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