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  • Cucumber crab maki
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    By Andreas Viestad

    Cucumber crab maki

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    Makes approximately 10 rolls


    • 1

      Peel the cucumbers with a cheese slicer. Go round and round until you reach the core of the cucumber, creating a long “ribbon”. Roll the ribbons into loose rolls, and fill each of them with a crab claw and a few straws of leek julienne.

    • 2

      Garnish with dill and garlic. Fill a food syringe (or pastry bag) with a mixture of mayonnaise and mustard, and give each roll an injection of sauce.

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    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S04 E06 The World is My Scallop and tagged , . Bookmark the permalink.
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