Pink crab salad
What you need:
500 g. Crab claws
1 btl. Beer
1 tbsp. Sugar
1 Pink grape fruit
Various fresh salads ( The smaller the leafs, the better)
1 tbsp. Rice wine vinegar
3 tbsp. Sesame oil
1 tsp. Sugar
1 tsp. Chili, finely chopped
2 tsp. Coriander, finely chopped
Salt and Pepper
How to make it:
Bring water with salt, sugar, dill and beer to boil in a large pot.
Put in the claws and bring to a boil again, let them cook for 8-10 minutes.
Drain and set aside until cold.
Rinse in cold water the mixed salads.
In a bowl, put all the ingredients for the dressing and mix together.
Arrange plenty of salads in a crispy rye bread cup (see page 12)
Put chunks of Crab meat on top.
Add a filet of pink grape and small cubes of avocado ( sprinkle the avocado with lemon )
Sprinkle with dressing