Crab salad with truffles
For 4 people
3 fresh crabs, 8g of fresh truffles, 20g of arugula, 20g of radicchio, 4 tablespoons of olive oil, salt, freshly minced pepper
Cook the crabs for 20 minutes in boiling water, then cool, clean the meat and crab eggs from shells. Season the Crab meat and eggs with salt and pepper and sprinkle them with olive oil. Cut the arugula and radicchio into thin strips and season it the same as the crabs. Serve the salad in a decorative glass, put the spicy crab meat with eggs on the top and sprinkle it with truffle leaves.