Rice Salad With Crabmeat
Recipe first for 4 people based on Crab pulp - cooking method pan.
Preparation:
Preparation: Boil the rice in plenty of salted water and drain it al dente. Run it under cold water to stop the cooking. Dress it with a little oil and flavor it with a pinch of pepper. Clean the leeks, cut them into rounds and let them dry in a pan with a little oil. Add the peas, salt and cook over moderate heat. Beat the eggs with a little salt. Heat a little oil in a pan and cook the omelette on both sides. Cut it into strips. Drain the crabmeat, remove the cartilage and add it to the rice together with the peas and the strips of omelette. Adjust the seasoning if necessary. Keep refrigerated until serving. Accompanying wines: Colli Orientali Del Friuli Sauvignon DOC, Colle Picchioni Le Vignole IGT From Lazio, Nozze D'Oro IGT From Sicily.
Ingredients:
Ingredients: 300 G Rice - 300 G Crab Meat - 2 Leeks - 2 Eggs - 200 G Shelled Peas - Olive Oil - Salt - 1 Pinch Pepper
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