Crab Salad With Semi-dried Tomatoes And Sugar-cured Lemon

Name: Crab Salad With Semi-dried Tomatoes And Sugar-cured Lemon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 12 asparagus spears, trimmed; 2 bay leaves; 120 grams fresh broad beans (shelled weight); 1 stick celery, cut into 3 shorter lengths; 1 fresh crab (600–800g total weight); 1 cucumber; 1 Tbsp chopped fresh mixed herbs (such as tarragon, parsley, chervil, chives and coriander); 1 teaspoons ground sumac; 2 teaspoons icing sugar; 1 finely grated zest and juice of lemon; 1 leek, washed and cut into 3 shorter lengths; 2 lemons; 1 Tbsp mascarpone; 1 teaspoon mild English mustard; 1 onion, cut into 4 wedges; 1 large handful a of fresh pea shoots; 120 grams fresh garden peas (shelled weight); 2 Tbsps rapeseed oil; 4 servings sea salt and freshly cracked black pepper; 1 spring onion, finely chopped; 12 Semi-dried Cherry Tomato Halves (previously prepared); 1 teaspoon Aspalls organic cyder vinegar

If $1.76 per serving falls in your budget, Crab Salad With Semi-dried Tomatoes And Sugar-cured Lemon might be an awesome gluten free and pescatarian recipe to try. One portion of this dish contains roughly 8g of protein, 11g of fat, and a total of 222 calories. This recipe serves 4. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of mascarpone, aspall's cyder vinegar, leek, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.