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Quail Egg and Crab Salad CD MC 25mins Serves 4 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 | More Salad Recipes
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