Crab with glazed béarnaise

Name: Crab with glazed béarnaise
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 servings
Cuisine: Georgian
Ingredients: 250.00 g Crab meat; 15.00 ml Lime juice; 5.00 g Herbs; 2.50 g Black Pepper; 50.00 g carrots; 50.00 g Dill; 5.00 g Tarragon; 2.00 g dill seeds; 1.00 g Coriander seeds; 5.00 ml Vinegar; 5.00 ml Olive Oil; 54.00 g Egg yolk; 50.00 g Butter; 10.00 ml Lemon juice; 2.00 g Salt; 1.00 g White pepper; 0.10 g Cayenne pepper

This unusual starter is made with béarnaise glazed under the grill, topped with crabmeat and served with a fresh fennel, carrot, and tarragon salad.

Prep15 min

Cook5 min

Servings2

Cal/serving408

#Fish#appetizer#vegetable#cold

Ingredients

Servings

Lime juice15 ml
Vinegar5 ml
Olive Oil5 ml
Lemon juice10 ml

Instructions

5 steps

1
To make the crab, place the crabmeat, lime juice, herbs and pepper in a bowl and mix well.
2
To make the fennel, carrot and tarragon, toss the carrot and fennel together and dress with the tarragon, fennel seeds, coriander seeds, vinegar and oil.
3
To make the béarnaise glaze, preheat a grill to medium. Place the egg yolks in a small food processor and slowly pour the melted butter in, while mixing, until thick. Add a generous squeeze of lemon juice, and season with salt and white pepper. Transfer to a bowl and stir in the whipped cream.
4
Take a spoonful of the sauce and swirl it around a plate, then place under the grill to glaze. Repeat with another plate.
5
To serve, pile the crabmeat into the middle of each of the glazed plates, top with the salad and serve.

Nutrition

1 serving ≈ 200 g

Nutrition values are estimates. - means data is unavailable.

408

kcal

29.6g

Protein

4.4g

Carbs

30.6g

Fat

1.6g

Fiber

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Crab with glazed béarnaise

Ingredients

Instructions

Nutrition

My notes and cooking history

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