500 g of large crab lumps
1 tablespoon of lemon juice
to taste salt
2 cups of water
For the sauce:
1 1/4 cup of mayonnaise
1 tablespoon of capers
1 pickle relish, diced
5 sprigs of fresh parsley
500 g of large crab lumps
1 tablespoon of lemon juice
to taste salt
2 cups of water
For the sauce:
1 1/4 cup of mayonnaise
1 tablespoon of capers
1 pickle relish, diced
5 sprigs of fresh parsley
Clean and season the crab with salt and lemon juice
Place them in a pot with boiling water and bring to a boil
Cook for 3 minutes
Shred the crab
For the sauce: combine all ingredients in a blender cup
Mix well with a spoon
Cover and blend at high speed for about 6 seconds (count slowly to 6)
Serve over the crab
Portion 4 servings of crab and 1 1/2 cups or 24 tablespoons of sauce
Note: Rémoulade sauce is indicated for fish and seafood dishes.
