A fresh and simple crab salad. Superb for summer lunch or as an appetizer. Use minimal seasoning to let the tase of the fresh crab shine through
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| Prep Time | 20 minutes |
| Servings |
people
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Ingredients
- 250 g Crab meat White, fresh
- 2 tbsp Lemon Juice Fresh
- 2 tbsp Dill Fresh
- 4 tbsp Olive oil Extra virgin
- 2 pcs Avocados
- 1 tsp Tabasco
- 1 dl Chives Fresh, Finely chopped
- 1 pinch Black pepper Fresh from grinder
Ingredients
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Instructions
- In a large bowl, combine crab, dill, olive oil, lemon juice, pepper and Tabasco with a fork until crab meat is separated and lump free
- Pit and peel the avocado and slice as thin as you can
- Lubricate a metal cylinder with olive oil on the inside and put it in middle of serving plate, distribute 1/4 of the avocado slices (from one half) in the bottom. Outside (skin side) towards cylinder rim. About 1 cm high.
- Scoop in crab mixture to build another 2-3 cm and press down gently into the mold. Top with chives. Leave cylinder until just before serving
Recipe Notes
Garnish with dill sprigs and Hovmästar (dill & mustard) sauce
If you manage to find crab claws, you will need about 8-10 to get 250g once picked over for shells
For a creamier version replace Tabasco with 1-2 tbsp Sriracha Mayo
Can be pre-made and kept chilled for 24 hours
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