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Quick and Easy Recipe
Txangurro Salad Recipe
MONTADITO DE TXANGURRO A LA VASCA - jumbo lump crab, avocado, espellette
| Prep time: 15 Minutes |
Spanish
|
| Cook time: 15 Minutes | Servings: 8 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 8 servings | |
| Calories 211 | |
| Calories from Fat 132 | 63% |
| Total Fat 15.06g | 19% |
| Saturated Fat 2.1g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 1702mg | 71% |
| Potassium 302mg | 9% |
| Total Carbs 2.93g | 1% |
| Dietary Fiber 1.7g | 6% |
| Sugars 0.81g | 1% |
| Protein 16.26g | 26% |
Ingredients Convert Measures
- 1.5 pounds Jumbo Lump Crab (cooked)
- ½ bunch Chive, finely chopped
- 1 Red Pepper, finely chopped
- 3 Shallot, finely chopped
- ½ bunch Parsley, finely chopped
- 1 T Salt
- ¼ C Crème Fraiche
- ½ C Mayo
- 1/8 C Dijon Mustard
- 1 Lemon, juiced and zested
- Other ingredients:
- Slices of baguette, lightly brushed with roasted garlic oil, and lightly toasted
- Fresh Tomato puree, finished with a splash of Jerez vinegar and olive oil
- Sliced Avocado, seasoned with sea salt and pepper
Directions
- Take one slice of baguette and top with a thin layer of Tomato Puree, followed by an avocado slice, and then a quenelle of the Txangurro “Salad.” Top with a dusting of the Espelette pepper. Serve two slices to a plate.
