2–3 large uncooked king crab legs (or 250 g frozen king crab meat) 60 g mayonnaise 1 1/2 tbsp light balsamic vinegar freshly ground white pepper salt 1–2 dashes of lemon juice 100 g each of thin strips of apple and gherkin 2 tbsp grapeseed oil
to garnish: 40 g Shiso and salad leaves fine strips of gherkin and wafer-thin slices of apple
Per portion: 1062 kJ / 254 kcal, protein 12g, fat 20g, carbohydrate 5g
1. Put the crab legs in the fridge to thaw slowly. Place in an unperforated steam container and steam in the steam oven. Setting: Steam cooking/fish/85°C/8–9 min. Leave the legs to cool slightly and then cut off the shells with kitchen scissors. Take out the meat, remove the tendons and cut the meat into bite-size pieces.
2. Mix the mayonnaise with 1/2 tbsp vinegar, pepper and salt and add lemon juice to taste. Stir the apple and gherkin strips into the sauce, followed by the crab meat.
3. Place a 7-cm diameter ring on a plate. Fill it with the salad and then remove the ring.
4. Season the remaining vinegar with salt and pepper and then mix in the oil. Toss the Shiso and salad leaves, gherkin strips and apple slices in the dressing and serve with the salad. Ideal with toast, ciabatta bread or a baguette.
Julienne cutters or potato peelers are the best tools for making wafer-thin slices.