Salad with crab dumplings

AUTHOR
Andrew Gay
DIFFICULTY
very easy
RATING
3 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 500 g Potatoes (Charlotte variety)
  • 2 can(s) (250 ml each) Crab meat
  • 1 Shallot
  • 10 Stem(s) flat leaf parsley
  • 7-10 Tbsp grated rind of 1/2 organic lemon
  • 1 egg (size M)
  • 1 pinch Allspice
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 TABLESPOON Balsamic vinegar
  • 1 TEASPOON Mustard
  • 3 TABLESPOONS Olive oil
  • 150 g Lamb's lettuce
  • 1 l Frying oil
  • 7-10 Tbsp Flour

Directions

  1. 1

    Wash the potatoes and cook in boiling water for about 25 minutes. Drain potatoes, rinse and peel. Mash the potatoes to puree. Drain crab meat and mix into the puree

  2. 2

    Peel and chop the shallot. Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Stir the shallot, parsley, lemon peel and egg into the crayfish puree, season with pimento, salt and pepper. Cover and chill for about 30 minutes.

  3. 3

    Mix vinegar and mustard, season with salt and pepper, fold in oil. Clean, wash and dry lamb's lettuce. Mix in vinaigrette

  4. 4

    Heat frying oil. Using two teaspoons, form cams from the crab meat mixture and deep-fry in the oil until golden brown. Drain on kitchen paper and serve hot with the salad

  5. 5

    Waiting time approx. 30 minutes

Nutrition Facts

KCAL
240 kcal
CARBS
27 g
FATS
8 g
PROTEINS
16 g