Txangurro Salad Recipe


  • 1.5 pounds Jumbo Lump Crab (cooked)
  • ½ bunch Chive, finely chopped
  • 1 Red Pepper, finely chopped
  • 3 Shallot, finely chopped
  • ½ bunch Parsley, finely chopped
  • 1 T Salt
  • ¼ C Crème Fraiche
  • ½ C Mayo
  • 1/8 C Dijon Mustard
  • 1 Lemon, juiced and zested
  • Other ingredients:
  • Slices of baguette, lightly brushed with roasted garlic oil, and lightly toasted
  • Fresh Tomato puree, finished with a splash of Jerez vinegar and olive oil
  • Sliced Avocado, seasoned with sea salt and pepper


MONTADITO DE TXANGURRO A LA VASCA - Jumbo Lump Crab, Avocado, Espellette Take One Slice Of Baguette And Top With A Thin Layer Of Tomato Puree, Followed By An Avocado Slice, And…

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