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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
For the crab
For the vinaigrette
- Preparation time
- Recipe category Brunch
- Recipe yield 4
- Recipe cuisine International
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.