Name: Crab Salad as in Zala (Zalai Ráksaláta)
Yield: 4 servings
Cuisine: Hungary
Ingredients: 2 medium-sized ripe tomatoes, peeled and seeded; 1 tablespoon minced parsley; 2 tablespoons tarragon vinegar; ½ teaspoon paprika; Pinch of white pepper; ¼ cup olive oil; 40 small Hungarian crabs (freshwater crayfish); 1 tablespoon grated onion; Salt; 4 hard-boiled eggs, separated; 4 green peppers, diced

Preparation info

4
servings

Difficulty
Medium

Appears in

The Cuisine of Hungary

By George Lang

Published 1982

About

Ingredients

40 small Hungarian crabs (freshwater crayfish)
4 green peppers, diced
2 medium-sized ripe tomatoes,

Method

Before cooking the crabs, scrub them well, then soak them in cold water for 1 hour. Change the water several times.
Pull out the center wing at end of the tail and most of the innards with it.
Steam or boil crabs for 5 to 10 minutes. Shell them; take meat out in lumps, if possible. Let cool.
Bring diced green pepper to a boil, drain, and add