Crab, chicory salad, lime/gingermayo Recipe


Peel a 75g potato and boil in salted water.

Then start the mayonaise by putting 1 egg yolk, 1/2 tbsp water, 1/2 tl wasabi and 1 tbsp vinegar in a blender beaker.

Add 10g sushi ginger

Grate 1/2 lime and add the zest to the mix, then the juice.

Bruise a clove of garlic, peel an add 1/4 to the mix.

Start blending with the stick blender, slowly add 1 dl arachide oil.

Taste the mayo and season with salt, pepper, curry powder, curcuma, paprika powder and 1 tbsp honey.

Drain the potato and mash with 1/2 egg. Add 225g crab meat, 1 tbsp Panko and stir well.

Season with cayenne pepper and smoked paprika powder.

Shape into hamburgers, cover with breadcrumbs and fry in arachide oil.

Remove the dense, crunchy core from 2 endives. Halve lengthwise and slice into a julienne. 

Do the same with 1/2 Granny Smith.

Dress the salad with some of the mayonaise, a few drops of vinegar and some dill.

Serve as shown

(Here a video with Jeroen Meeus demonstrating his recipe) 






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from simple food, looking good
Crab, chicory salad, lime/gingermayo Recipe

from Sweet Cake

Crab, chicory salad, lime/gingermayo Recipe https://sweetteabiscuits.blogspot.com/2022/05/crab-chicory-salad-limegingermayo-recipe.html

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