Crab Tartare
⏳ Time
3 minutes
🥕 Ingredients
4
🍽️ Servings
1
Description
The best pairing for crab tartare is a Mosel Riesling of the Spätlese category. Rieslings of this type tend to have a significant amount of residual sugar, but it would be incorrect to classify them as semi-sweet; they can rather be described as 'off-dry.' These are versatile wines with vibrant aromas of wildflowers, excellent structure, and balance. Their taste features a distinct sweetness alongside high acidity. This means that such Rieslings are well suited for serving as an aperitif and pairing with various cold appetizers, ranging from liver sausage to seafood. In the United States, wines of this style are still not very popular, even though they possess a distinctly 'Northern' flavor.
Ingredients
- Crab Meat - 2.1 oz
- Avocado - 2.1 oz
- Mayonnaise - 0.7 oz
- Red Caviar - 1.1 oz
Step by Step guide
Step 1
The meat from the first segment of the crab, avocado (must be ripe but not overripe), and mayonnaise can be mixed together, but it's more interesting to layer them. In any case, the result will look more elegant if you use a ring mold to plate the tartare.
Step 2
Carefully remove the ring from the tartare and cover the surface of the dish with a thick layer of red caviar. Serve immediately.
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