Crab Press in Artichoke Vinaigrette Recipe

Ingredients

1. 1 pound of crab meat, picked and cleaned
2. 2 tablespoons of Dijon mustard
3. ½ cup of artichoke hearts, chopped
4. ¼ cup of red onion, finely chopped
5. 2 tablespoons of white wine vinegar
6. 3 tablespoons of olive oil
7. 2 garlic cloves, minced
8. 1 teaspoon of sugar
9. Salt and pepper, to taste
10. 1 bunch of microgreens, for garnish

Instructions

1. In a large mixing bowl, combine the crab meat and Dijon mustard. Mix well and set aside.
2. In a separate bowl, add the chopped artichoke hearts and red onion.
3. In a small mixing bowl, whisk together the white wine vinegar, olive oil, minced garlic, sugar, salt, and pepper until well combined.
4. Pour the vinaigrette over the artichoke and red onion mixture, and toss to combine.
5. Take a round mold and pack the crab meat mixture tightly into the mold. Remove the mold carefully.
6. Top the crab press with the artichoke vinaigrette mixture. Garnish with microgreens.
7. Serve chilled.

Verdict

This crab press in artichoke vinaigrette is a perfect appetizer that is easy to make and delivers the flavors of the sea. The sweetness of the crab meat is offset by the tangy vinaigrette, and the artichoke hearts add a refreshing crunch. Serve it at your next dinner party, and your guests will go crazy for it.

Serving Suggestions

This dish can be served on its own or with a side of toasted bread. You can also serve it with a crisp white wine, such as a Sauvignon Blanc or a Chardonnay – which will enhance the flavors of the dish.