Crab Salad with Tomatoes and Green Peas

A tasty, satisfying little salad you're sure to love! Ready in half an hour.

Recipe author

Servings:

Crab (crab meat)

200

Tomatoes

Eggs

Pepper

Salt

Mayonnaise (Provençal-style mayonnaise)

100

Green peas

Parsley (fresh parsley)

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 4 g

Fats 52 % 11 g

Carbohydrates 29 % 6 g

136 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 25 min

I bring a pot of water to a boil, salt it lightly, and drop in the crab meat for just a minute. Once it's cooled, I cut it into cubes or strips. I wash the tomatoes and carefully slice them into thin strips, choosing ones that are ripe but firm and springy enough that they hold their shape instead of collapsing into mushy pulp and juice. Meanwhile, I hard-boil the egg, let it cool, and cut it into small cubes. I combine all the ingredients, dress them with the Provençal mayonnaise that made French cooking famous, and garnish with green peas and finely chopped parsley. The crab salad with tomatoes and green peas is ready to meet the guests at the holiday table. The introduction will be a happy one — but short-lived, because within a few minutes plenty of other dishes will still be on the table while the crab salad is long gone. I first tasted this salad at a seaside café and asked them to share the recipe, which they kindly did. It's graced every celebration of mine ever since.