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Seaweed salad with soft shell crab

Turn a simple crab into a tasty salad

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Seaweed salad with soft shell crab

At a glance

Serves:
4
Difficulty:
Easy
Cost per serving::
Económica
Method:
25 min.
Preparation:
20 + 60 min.
 
 

Adrian Geralnik

Read interview with:

Adrian Geralnik

Ingredients

    • 2 soft shell crabs
    • 1 Granny Smith apple
    • 1 carrot
    • 1 spring onion
    • ½ cucumber
    • ½ zucchini
    • ¼ red pepper
    • 8 cherry tomatoes
    • 1 cup of seaweed (wakame, Hizikia)
    • 150 grams of rice noodles

    Vinaigrette:

    • Juice of 2 limes
    • 1 tablespoon soy sauce
    • 1 teaspoon sesame oil
    • 2 tablespoons olive oil
    • Salt and pepper
    • Sunflower oil

     

Method

  1. Hydrate the seaweed in cold water. Cover noodles with boiling water and leave to steep for an hour or until cool.
  2. Cut the vegetables into thin juliennes, the tomatoes into quarters and the apple into crescents.
  3. Cut the crabs into quarters and fry in hot oil.
  4. Drain the noodles and mix with seaweed, vegetables, apples and tomatoes.
  5. Mix all the vinaigrette ingredients and dress the salad.
  6. Assemble the salad on plates and place half a fried crab on each.

Tip

You can also batter the crab in potato starch if you want a crispier result.

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