Medium

Brown crab, pickle and trout roe salad

Name: Brown crab, pickle and trout roe salad
Prep time: 65 min
Cook time: 40 min
Total time: 105 min
Yield: 4 servings
Cuisine: Spanish, Mediterranean, Home-style
Ingredients: 700 g Brown crab (one whole cooked crab of about 700 g; use only the meat, discarding shell and gills); 600 g Potato; 150 g Carrot; 100 g Egg (1 for boiling and 1 pasteurised egg for mayonnaise); 80 g Pickles; 15 g Capers; 60 g Trout roe; 120 g Spanish crispbreads; 180 ml Extra virgin olive oil; 15 ml Vinegar; 5 g Parsley; 4 g Salt

Total time1 h 45 min Preparation and possible waiting 1 h 5 min · Cooking 40 min

Preparation and possible waiting: 1 h 5 min · Cooking: 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Spanish crispbreads. Usual composition; check the label or the dough/sauce recipe: Spanish crispbreads. Crustaceans: Ingredient to check: Brown crab. Egg: Ingredient to check: Egg. Fish: Ingredient to check: Trout roe. Sulphites: check label: Ingredient to check: Vinegar. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Creamy seafood salad with brown crab, pickles and trout roe.

Jump to steps

1 h 5 minpreparation and possible waiting

40 mincooking

4servings

3.394 kcalwhole recipe

849 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 45 min Preparation and possible waiting 1 h 5 min · Cooking 40 min

Preparation and possible waiting: 1 h 5 min · Cooking: 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Pescatarian Starter 1 to 2 hours Spanish

Allergens

View full classification 20 tags

Diet

Pescatarian

Dietary requirements

Nut-freePeanut-freeSoy-freeSesame-freeNo added sugar

Dish type

Starter

Meal

LunchAppetiser

Preparation

Boiling

Appliances

CasseroleBlender

Cuisine

SpanishMediterraneanHome-style

Season

All year round

Occasion

For guestsCelebrations

Nutrition

High in protein

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Starter

Meal

Lunch · Appetiser

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Pick the crab meat, discarding shells and gills, and check carefully for shell fragments. Refrigerate the meat.
Boil the potatoes and carrot for about 25–40 minutes, until easily pierced, and one egg for 10 minutes from boiling. Remove each item as it becomes ready.
Peel the boiled egg and potatoes. Dice the vegetables and egg, spread out and refrigerate for about 30 minutes until cold. Mix with the crab meat and with gherkins, capers and half the roe.
Emulsify (whisk until the liquids form a uniform mixture) the remaining pasteurised egg with oil, vinegar and salt. Fold through, finish with roe and serve with crisp crackers.
Finish with parsley so the fresh aroma is not lost.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.