Crab Salad on Crisp Polenta Rounds
Nutritional values
(Percentage of daily recommendation)
| Calorie | 985 cal. | (47 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 74 g | (64 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 14.4 mg | (120 %) | ||
| Vitamin K | 29 μg | (48 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.6 mg | (88 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 460 mg | (12 %) | ||
| Calcium | 365 mg | (37 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 93 μg | (47 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 33.2 g | |||
| Uric acid | 165 mg | |||
| Cholesterol | 292 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the crab salad
- 100 grams ham
- 1 Tbsp chopped Dill
- 1 Tbsp scallions
- 1 Tbsp chopped parsley
- 300 grams shrimp (picked over)
- 200 grams Mayonnaise
- 200 grams Crème fraiche
- salt
- freshly ground peppers
- lemon juice
- For the polenta
- 250 grams Cornmeal
- 1 l Vegetable broth (jarred)
- 1 tsp thyme
- 70 grams Parmesan
- vegetable oil (to saute)
Preparation steps
For the polenta: In a saucepan, bring broth to a boil, gradually add the cornmeal and cook over low heat, stirring until it thickens, about 5 minutes. Stir in the thyme, cheese, season with salt and pepper and let stand 15 minutes. Rinse a baking sheet with cold water, pour the polenta on the sheet, spreading it about 1/2-inch thick, smooth the top and let cool.
For the crab salad: Chop the ham. Rinse the crab, pat dry and mix with the dill, chives and parsley.
Gently fold the creme fraiche and mayonnaise into the crab.
Season with salt, pepper and lemon juice, cover and refrigerate until ready to serve.
With a biscuit cutter, the mouth of a glass, or a plate, cut out 10 cm (approximately 4-inch) rounds from the polenta.
Preheat the oven to 70°C (approximately 150°F). Heat the oil in a skillet and working in batches, saute the polenta until golden brown on both sides. Keep warm in the oven.
Serve the crab salad on top of the polenta.
