A spring/summer delight. This refreshing crab salad is ideal for a sunlit lunch. Use frozen or fresh crabs; and, if you have the luxury of having a fish market close to your home, make sure you get there early as you are sure to find the best produce in the early hours of the morning (If you cannot find crab, substitute it with shrimp)
2 medium crabs
100 gr crab flesh
3 tbsp mayonnaise
juice of 1 lemon
1 large tomato
2 spring onions
1 clove of garlic
1 bunch of basil
1 cup white wine
combination of aromatic herbs: thyme, basil, rosemary
salt & pepper
Pour water in a casserole, add half of the cup of white wine and the aromatic herbs and bring to a boil.
Add the crabs and cook for about 10 minutes (depending on the size). Remove from heat and let cool.
Remove the shell, using something heavy to break it, and scoop out the flesh into a bowl.
Chop the onion and garlic in brunoise (smallest possible pieces).
Cut the tomatoes into small cubes.
Finely chop the basil.
Add the rest of the crab flesh, onion, garlic, tomato, basil and sprinkle with the rest of the wine, olive oil and lemon juice. Let marinate for 10 minutes.
Add mayonnaise, salt & pepper to taste, and mix well.
Serve cold with fresh toasted bread, add to a green salad mix or spoon into halved avocados.