MATERIALS

1 large crab


For the vinaigrette dressing:

A few finely chopped pickled cucumbers

1-2 tablespoons chopped capers

1 clove garlic, finely chopped

1 tablespoon chopped parsley

2 tablespoons white vinegar

5 tablespoons olive oil


RECIPE

- Boil the Crab.

- Then clean and keep only the flesh.

- Cut the flesh of the crab in small pieces.


Make the vinaigrette dressing:

- Mix in a deep bowl of pickled cucumbers, capers, garlic, parsley, vinegar and olive oil.

- Then add the sauce vinaigrette in small pieces of the crab.

- Cover with transparent film and refrigerate for about 2 hours.

- Serve after 2 hours.