Ingredients
- 200 g king crab pulp (Alaskan red king crab)
- 60 g dry cherry tomatoes in oil
- 12 tomatoes camoni
- a heart of celery
- half onion
- extra virgin olive oil
For the recipe of the Catalan-style king crab, thinly slice the onion and leave it to drain in cold water for at least 30 minutes to reduce its flavor. Drain and pat dry. Puree the dried tomatoes with 3 tablespoons of extra virgin olive oil and 2 of water until you get a creamy sauce.
Cut the tomatoes into 4 slices. Remove the filaments from the stalks of celery and cut them into thin oblique washers. Bring a saucepan of water to a boil. Turn off and immerse the king crab pulp.
After 30 seconds, drain it, dab it and cut it into pieces. Add the crab, celery, onion and tomatoes in a bowl. Season with the sauce of dried tomatoes and serve.
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