Recommendation!
We recommend to defrost crab phalanges in refrigerator for 4-6 hours. This preserves not only the appearance and structure of the meat, but also useful properties of the crab.
Crab-cocktail with Salsa sauce
Cooking time: 15 minutes
Ingredients:
• Snow crab (cocktail claw) – 1 package
• Sweet pepper – ½ pc.
• Tomatoes – 2 pcs.
• Red onion – ½ pc.
• Coriander – 30 g.
• Canned corn – 50 g.
• Olive oil – 40 g.
• Lime – ⅛ pc.
Make the Salsa sauce. Cut sweet peppers and tomatoes into small cubes, add chopped onion, coriander, canned corn and olive oil.
Mix it up. The sauce is ready. Put the prepared sauce on the bottom of the glass, add a slice of lime, put the thawed crab claws on top.
Bon Appetit!
Crab tartare on an avocado pillow
Cooking time: 15 minutes
Ingredients:
• Snow crab (salad meat) – 1 package
• Chili pepper – ½ pc.
• Spring onion – 30 g.
• Avocado – 2 pcs.
• Lime – ½ pc.
• Olive oil – 40 g.
• Arugula – 30 g.
Finely chop the chili pepper and green onion. Cut the avocado into small pieces. Put everything in one container, add salt, black pepper to taste, lime juice, olive oil. Mix well. Disassemble the thawed crab meat into pieces, sprinkle them with olive oil. Combine all the ingredients together and mix again. Before serving, put the salad on plates in portions, garnish with arugula. For a more interesting serving, you can not to mix the ingredients, but spread them out in layers using a ring-shell: avocado with herbs, chili pepper, crab meat.
Bon Appetit!
