This dish is inspired by a wonderful Cordon Bleu recipe.
An increasing number of people have started following the difficult Low Foodmap Diet. This recipe is fodmap friendly and dairy free.
Serves 6
200 g rice
300 g cooked crab meat
1 yellow pepper, finely chopped
1 red pepper, finely chopped
1 celery stalk (maximum 5 cm per serving if following the foodmap diet), finely chopped
100 ml crab bisque
salt and pepper
Vinaigrette:
50 ml Red wine vinegar
2 tbsp Dijon mustard
25 ml garlic infused oil
50 ml olive oil
Pinch of Cayenne pepper
2 tomatoes, peeled
Parsley, shredded
- Boil the rice according to instructions on package. Rinse under cold water and drain well.
- Finely chop all vegetables for the salad, add the crabmeat.
- In a small saucepan, over medium heat, reduce the bisque until thick enough to leave a “coat” on the back of a spoon. Add to crab mixture and season.
- Combine the ingredients for the vinaigrette, saving the oil for last and whisking well while pouring it in.
- Pour the dressing over the crab mixture.
- Prepare 6 small bowls with plastic lining. Spoon the crab salad into the bowls. Chill.
- Peel the tomatoes. With a sharp knife, cut a shallow cross at one end of the tomato, dip the tomato for a few seconds into boiling water then chill immediately in ice-cold water. The peel can now easily be removed. Cut the tomato into 8 wedges. Turn them into “petals” by removing the seeds.
- Chop the parsley.
- When serving, turn the bowls onto plates. Place a few tomato petals on top of each and sprinkle with parsley.