Ernest Reynoso Gala


Crab Salad
by Ernest Reynoso Gala

1) Line a 3-quart salad bowl with lettuce leaves (romaine or lollo rossa or iceberg)

2) Mix in a bowl:
1 cup very cold all-purpose cream
1 cup mayonnaise
1 kilo boiled, peeled 1/4-inch-cubed potatoes
2 cups canned sugar beets (drained) 1/4-inch cubed
1/4 cup finely minced white onion
2 teaspoons fine salt
1 tsp. pepper
1 package (16 pieces) kani (imitation) crab meat, remove plastic, cut each into four

3) Put on top of lettuce-lined bowl. Garnish top with 250 grams fresh strawberries or cherries, washed and dried with paper napkins. Serves 8.

4) Note: if canned sugar beets are unavailable, wash and scrub 500 grams fresh sugar beets. Put in a pressure cooker with
2 cups water
1 tsp. rock salt
Pressure cook 30 minutes. Peel and cube, or boil with enough water to cover with 1 tsp. rock salt for 1 hour.

5) 2 cups cooked shrimps or canned tuna chunks, or parboiled chicken or cubed sliced ham may be used in place of kani (crabsticks). Consume within 2 days after refrigerated.


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