Brunch is the new thing in Europe. I am so happy Europeans are finally embracing the breakfast/lunch team-up. This seasonal crab dish, called the Catalan of King Crab salad, is a popular brunch item at Langosteria restaurant in Milan. Perfected by seafood master Italian chef Domenico Soranno, the crab just melts in your mouth. And thankfully, the dish is easy to make!

Crab is one of my favorite fruits of the sea. I love the succulent flaky texture of the juicy meat. And so I used chef Domenico’s super easy recipe to recreate the dish I had at Langosteria.

Ingredients:

For the crab:

King Crab 280 g, cleaned
Tomatos 4 each, small, Camone variety, cut into 6 pieces
Onion ½ red, Acquaviva delle Fonti variety, cut into strips
Celery hearts 2 stalks, peeled, cut in spears
Sundried tomatoes 4 each, oil-packed

For the vinaigrette:

Red wine vinegar, 1 cup
Extra-virgin olive oil, 2 cups
Mustard, 1/4 teaspoon
Salt, to taste
Pepper, to taste

How to:

For the Crab:

After extracting the pulp of the crab from the shells, keep it for about 5 minutes in tepid, salted water, then drain and pat dry. Purée the sundried tomatoes. Cut the tomatoes, onion, and celery as described above. Set aside the vegetables in a cold moist space.

For the vinaigrette:

Combine the olive oil, vinegar and mustard, mix, salt and pepper to taste.

For the dish:

In a bowl, pour the puréed sun-dried tomatoes and the vinaigrette and then mix. Lastly plate the tomatoes, the celery, the onion and the diced crabmeat.

Mix gently. And eat!