Learn how to cook crab and prepare a delicious crab salad to surprise your guests with the help of this easy recipe.
The edible crab belongs to the crab family; it is one of the crustaceans with a more intense marine flavor, perhaps because it feeds on starfish. The way to cook it depends on whether the product is alive or not. If it is alive, it must be poured with cold water to prevent it from releasing its legs when it comes into contact with the hot water and, when water penetrates through the joints to the body, it loses part of its flavor.
If it is not, it will be added while the water is boiling. Once the most visible meat has been removed from the external body of the ox, a great deal is still attached to the shell. The best way to extract it is to use a seafood spoon or similar utensil.
The tasty meat of the crab, combined with the simplicity of the vegetables, will delight the most demanding diner. So enjoy the authentic taste of the sea with this simple but delicious crab salad.
Ingredients to make crab salad:
- 2 pieces of crab
- 2 hard-boiled eggs
- 1 onion
- 2 head of lettuce
- 1 branch of Celery
- 6 tablespoons of mayonnaise
- 1 teaspoon of Tomato Concentrate (ketchup)
- 1 teaspoon brandy
How to make Crab Salad:
We will start by boiling the crabs in a large pot with plenty of salted water for 15 minutes. Drain them, open them and separate the interior, pressing on the bottom.
Remove the meat with the help of a spoon and chop it finely with a sharp knife. Reserve the shells and the juice that remains when chopping the meat. This way is the most practical way to cook crab.
On the other hand, we start to prepare the vegetables for the crab salad. Then, peel and chop the onion, wash the lettuce hearts and let them drain well. Put the onion, lettuce, celery and hard-boiled eggs in a bowl, all finely chopped.
Then add the beef and mix well. Put the mayonnaise in a bowl and add the tomato paste, the reserved juice and the brandy. Mix everything well and season to taste if you consider it necessary.
When we have the mixture ready, we only have to fill the shells with our crab salad and serve.
This dish is served cold, so keep it in the fridge until serving time. And if you are thinking of a special evening you can start with this and continue the evening with a main course of rosemary rabbit with white wine and a strawberry chocolate mousse for dessert.
