SERVES 4 – 6
Best paired with MANZANILLA SHERRY
CRAB SALAD
250g white crab meat
250g brown crab meat
Drops of Tabasco sauce
80g mayonnaise
30g lemon juice
Sea salt
Freshly ground black pepper
20g coriander leaves
10g paprika
Clarified butter
Sliced country bread
COOKING METHOD
Combine the crab meats, Tabasco, mayonnaise and lemon juice in a bowl and toss together thoroughly. Season to taste with the salt and pepper and refrigerate until ready to serve. At the time of serving slice the coriander leaves thinly and fold into the crab mixture along with half the paprika. Brush the slices of bread with clarified butter and grill lightly on both sides. Divide the crab salad amongs the toasts and sprinkle with the remaining paprika. Serve inmediately.
