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Shredded crab, tarragon, red beetroot, cucumber, confit cherry tomatoes and spicy mayo |

Fish, Seafood & Shellfish

Refreshing crab salad with diced red beets seasoned with a homemade mayonnaise spiced with chili paste.

Note

Beets can be cooked in advance and they are fully cooked when they can be easily pierced with the tip of a sharp knife. For this recipe, you can also use canned crab meat when it's not snow crab season.

Ingredients

Recipe for 4 servings

For the red beet salad

250 Gr

Red beets

150 Gr

Cucumber

10 Ml

White vinegar

75 Gr

Shallot

10 Ml

White balsamic vinegar

45 Ml

Olive oil

For the snow crab and spicy mayo

160 Gr

Crab meat

12 Leaf(ves)

Tarragon

1 Unit(s)

Egg

15 Ml

Dijon mustard

5 Ml

Chili paste (sriracha)

15 Ml

Lemon juice

45 Ml

Vegetable oil

4 Pinch(es)

Micro mesclun

Confit tomatoes

12 Unit(s)

Cherry tomatoes

30 Ml

White wine

30 Ml

Olive oil

2 Sprig(s)

Thyme

Salt and pepper
Olive oil

Preparation time: 60 min

Preheat your four at 350 °F

General preparation

The day before, place the beets in a saucepan. Add a pinch of salt and add white vinegar. Cover with cold water and bring to boil. Simmer for 45 to 60 minutes. Strain the beets and let cool slightly before peeling. Set aside in the fridge. Finely chop the shallots and chives.
Beet salad preparation

Cut into small cubes and place them in a bowl. Add the chopped shallots, white balsamic vinegar and olive oil. Season with salt and pepper.
Confit tomatoes

Place the cherry tomatoes in an oven proof pan, add a glass of white wine, some olive oil, a sprig of thyme, a glass of water, salt and pepper. Place in the oven (350°F) for roughly 30 minutes. Strain before serving.
Crab salad and spicy mayo preparation

In a mixing bowl, combine the egg yolk, mustard, sriracha and lemon juice. Using a whisk, stir in the vegetable oil with a steady and slow drizzle. Season with salt and pepper to taste.

Shell the crab legs, making sure to keep the flesh in large pieces as much as possible. Mix the crab meat with a little bit of spicy mayonnaise. Add half the chives and mix.
To serve

Put some beet salad at the bottom of beautiful glass jar or small plates, add the crab mixture on top and sprinkle with the remaining chives.

Cooking schedule

Class with similar recipe

Sunday, July 21st 18:00 to 21:00

Quebec city

115 $ / pers.

L'ATELIER DU CHEF

Like the scent of summer on your plate, 1 complimentary glass of Prosecco on arrival

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More information

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115 $ / pers.

14 places disponibles