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Quail Egg and Crab Salad    CD  MC  25mins

Serves     Cold   Shellfish  Seafood   Salads   Main course   Gluten Wheat  Dairy Free   

 

Ingredients

12 Quail's Eggs

Mixed Salad Leaves

175g/6oz Fresh White Crabmeat

175g/6oz Tomatoes, chopped

1 Garlic Clove, crushed

Salt and Black Pepper

1 tbsp Sherry Vinegar

Fresh Chives to garnish

 

Instructions

 

1. Put the quail's eggs in cold water, bring to the boil and simmer for 30 seconds. Run under cold water and shell them carefully.

 

2. Arrange the salad leaves on individual plates, place the eggs on the leaves, together with the crabmeat.

 

3. Gently heat the tomatoes, garlic, seasoning and vinegar for 5-6 minutes. Pass through a sieve.

 

4. To serve - spoon the tomato puree around the salad and garnish with lengths of chives.

 

 

 

More Crab Recipes  |  Seafood &  Fish  Recipes 

 

 

 

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Key techniques

Chop to To cut into pieces of approximately the same size.

Blend -  To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.
 

Make ahead

Chill until ready to serve

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Wooden or Plastic Spoon

 

Related Recipes and Information

Salad Main Courses  |  Side Salads  |   Salsas  |  Vegetable Side Dishes

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