Mar 06, 2019

CORN AND CRAB SALAD

Name: CORN AND CRAB SALAD
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 2 ears of corn; 8 asparagus, steam cooked (my flat vapor is the tool par excellence!); 2 celery stems; 240 g of fresh or canned crab flesh; 125 ml (½ cup) of silky tofu; 15 ml (1 tsp) of olive oil; 15 ml (1 tsp) of lime juice; 5 ml (1 c. To tea) of soy sauce reduced in sodium; 5 ml (1 tsp) of honey; 2 ml (1/2 tsp) of Sriracha sauce; Coriander fresh chopped, at taste; pepper, to taste

Servings : 2
Preparation : 15 minutes
Cook time : 10 minutes

Calories : 263 cal
Carbohydrate : 20 g
Lipid : 11 g
Fiber : 3 g
Protein : 24 g

Ingredients

Salade

2 ears of corn
8 asparagus, steam cooked (my flat vapor is the tool par excellence!)
2 celery stems
240 g of fresh or canned crab flesh

Vinaigrette

125 ml (½ cup) of silky tofu
15 ml (1 tsp) of olive oil
15 ml (1 tsp) of lime juice
5 ml (1 c. To tea) of soy sauce reduced in sodium
5 ml (1 tsp) of honey
2 ml (1/2 tsp) of Sriracha sauce
Coriander fresh chopped, at taste
pepper, to taste

Steps

1 - Preheat the bbq.

2 - without peeling them, soak the ears in cold water, about twenty minutes.

3 - Use this time to prepare the Dressing. In a container, place all of the Ingredients necessary for its preparation. Using a mixing foot, mix the ingredients until a homogeneous mixture is obtained.

4 - Refrigerate.

5 Toast the ears, always in their leaves . Also grilling the asparagus.

6 Let the ears cool. Once sufficiently cooled, peel and detach the grains of corn. Cut the asparagus and the celery into small dice and place in a bowl, with the grains of corn.

7 - Add the crab flesh and the Dressing. Mix well.

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