Crab salad with avocado and fried pancetta – a detailed recipe cooking. 
The photoDishes: Johnny Miller Time: 40 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr canned crab meat
- 12 thin slices of pancetta (dried pork belly) (approximately 85 gr.)
- 1/4 Art. mayonnaise
- 1/4 Art. sour cream
- 3 tbsp. l chopped parsley
- 2 tbsp. l chopped tarragon greens
- 2 tbsp. l chopped green onions
- 1 anchovy fillet
- 1 clove garlic, minced
- Juice 1/2 Lemon
- Coarse salt
- 2 small heads of lettuce salad torn into large pieces
- 3 tbsp. arugula
- 400 gr. canned palm cores sliced into pieces of 1.25 cm.
- 1 avocado, cut into pieces of 2.5 cm.
- Freshly ground pepper
Recipes with similar ingredients: crab meat, pancetta, anchovies, mayonnaise, sour cream, parsley, tarragon, green onions, garlic, lettuce, arugula, Avocado, lemon juice
Recipe preparation:
- Fry the sliced pancetta in a large pan for 6 minutes on medium heat, occasionally turning, until golden crusts. Dry with paper towels. Leave in side.
- Meanwhile, prepare a dressing: mix in a blender mayonnaise, sour cream, parsley, tarragon, green onions, anchovies, garlic, lemon juice and 1/4 tsp grind until smooth condition.
- In a large bowl, combine lettuce, palm cores, crab meat and avocado. Add dressing, 1/4 tsp. salt and a few a pinch of pepper and mix. Put on a salad before serving fried pancetta.
