Bean Salad with River Crabs
Bean salad with river crabs is a recipe with fresh ingredients from the appetizer category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g thin green beans
- Salt
- bean herb
- 4 small shallots
- 100 g fresh mushrooms
- 4 tbsp sherry vinegar
- 16 tbsp olive oil
- pepper from the mill
- a pair of garden herbs
- 20 river crabs
- 1 pinch cumin
- 1 bunch dill
Instructions
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1.
Wash, trim and boil the beans for 5 minutes in sparkling boiling salted water with bean herb until al dente. Shock in cold water. Drain well and arrange on a plate.
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2.
Peel and finely chop the shallots. Clean and slice the mushrooms. Mix vinegar and oil and pour over the beans. Season everything with salt and pepper, then sprinkle with shallots and mushrooms. Rinse the garden herbs (such as chives, parsley, etc.), shake dry, trim or chop to taste, and scatter over the beans.
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3.
Cook the river crabs in cumin-salt water with the previously rinsed dill bundle for about 3 minutes, then let them rest for about 5 minutes. Break off the tail and claws, remove the gut with a knife. Finally place the crabs on top of the bean salad.
