Crab Salad Margareta Recipe
Ingredients
| Hard-boiled eggs | 4 , hardboiled | |
| Crabmeat- 225 g / 8 oz / 3 lb | ||
| Tomatoes- 350 g / 12 oz / 3/4 lb, sliced and cut in half | ||
| Medium cucumber-1, peeled and thinly sliced | ||
| Anchovy fillets- 3, drained and cut in half lengthwise | ||
| Oil | 4 Tablespoon (Dressing :) | |
| Wine vinegar | 1 Tablespoon (Dressing :) | |
| Garlic | 1/2 Clove (5gm) (Dressing :) | |
| French mustard | 1 Teaspoon (Dressing :) | |
| Paprika | 1 Teaspoon (Dressing :) | |
| Tomato chutney | 2 Tablespoon (Dressing :) | |
| Lemon juice- to taste | ||
| Cream | 3 Tablespoon (Dressing :) | |
| Ground pepper | 1 To taste (Dressing :) | |
Directions
GETTING READY
1. Start by cutting the eggs in half, and removing the yolks and chopping the whites
MAKING
2. Ina serving plate, place the chopped egg whites in the centre, pile the crabmeat over and sieve the egg yolks around, then
place the slices of tomato and cucumber around the edge
3. In a jar, mix the dressing ingredients together, season to taste and spoon over the salad
4. Arrange a lattice of anchovy fillets on top of the crabmeat, and chill for 1 hour
SERVING
5. Serve with hot french bread
1. Start by cutting the eggs in half, and removing the yolks and chopping the whites
MAKING
2. Ina serving plate, place the chopped egg whites in the centre, pile the crabmeat over and sieve the egg yolks around, then
place the slices of tomato and cucumber around the edge
3. In a jar, mix the dressing ingredients together, season to taste and spoon over the salad
4. Arrange a lattice of anchovy fillets on top of the crabmeat, and chill for 1 hour
SERVING
5. Serve with hot french bread
Chef
