Learn how to cook sea ox and prepare a delicious crab salad to surprise your guests with the help of the indications of this easy recipe for target = _blank relic = NOFOLLOWLA Catina cuisine. The sea ox belongs to the crabs family, it is one of the crustaceans with a more intense marine flavor, perhaps because it feeds on sea stars. The way of cooking depends on whether the product is alive or not. If you are alive, you have to throw it with cold water to prevent contact with hot water from releasing your legs and by penetrating water through the bodies to the body, it loses part of its flavor. If it is not thrown out, boiling water will be thrown out. Once the most visible meat from the outer body of the ox is extracted, there is still a lot adhered to the shell. The best way to extract it is to use a similar seafood spoon or utensil. The tasty sea ox meat, combined with the simplicity of vegetables, will delight the most demanding diner. So enjoy the authentic sea flavor with this simple but delicious sea ox salad.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Between | 🤯 Low Disturbance |
| Ingredients to make sea ox salad: |
| 2 pieces of sea ox 2 Hard eggs 1 onion 2 Lechy Cogol 1 Branch of Cele |
| ADDITIONAL CHARACTERISTICS: Average cost |
Ingredients to make sea ox salad:
1. We will start by boiling the sea oxen in a large pot with plenty of salt water for 15 minutes. Drain, open them and separate the interior, pressing at the bottom. Keep the meat with the help of a spoon and chop it finely with a sharp knife. Reserve the shells and the juice that has remained when it chopped the meat. This form is the most practical of cooking sea ox.
2. On the other hand, we start preparing the vegetable for the crab salad. Then, peel and chop the onion, wash the lettuce buds and let them drain well. Put on a bowl, onion, lettuce, celery and hard eggs every very small chopped.
3. Next, add the ox meat and mix well. Put the mayonnaise in a bowl and add the tomato concentrate, the reserved juice and the brandy. I look good at everything and season to taste if you consider it necessary.
4. When we have the mixture ready, we only have to fill the shells with our sea ox salad and serve. This dish is served cold, so reserve in the fridge until serving. And if you are thinking of a special evening you can start with this and continue the evening with a rabbit principal to rosemary with white wine and a strawberry mousse with dessert chocolate.
