Oven-Baked Crab Claws On Cucumber Salad, Marinated In Yoghurt Sour Cream

Recipe Level Easy
Recipe Time 15-30 minutes
Recipe Persons Serves 4

PREPARE

1 pack Pescanova crab claws Muslitos
1 cucumber
3 radishes
200g strained yoghurt
juice and zest of 1 lemon
3 tbsp olive oil
1 tbsp fresh spearmint
1 tbsp dill
salt
pepper
  1. For the crab claws On a baking tray lined with parchment paper, we place the crab claws and cook in preheated oven at 200 °C for 15 minutes, until golden brown.
  2. For the sour cream In a mixing bowl, we combine the yoghurt, herbs, lemon, olive oil, salt and pepper. TIP: We add 1 ½ shot of water in the sauce to give it a dressing-like texture.
  3. For the cucumber salad Using a potato peeler, we give the cucumber the shape of tagliatelle and marinate it in the sour cream.
Mediterranean Mussel Meat
Of high PDO descent!
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Tender and juicy
VANNAMEI SHRIMP LARGE PEELED
King-size freshness
OCTOPUS TENTACLE
Its suckers, a seal of quality!
Yellowfin Sole Limanda Fillet
Fish of the day: Sole
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Perfect, fried