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Oven-Baked Crab Claws With Fresh Green Salad In Orange, Sweet Chili, Black Sesame Vinaigrette
- For the crab claws
In a preheated oven, we line a baking tray with parchment paper, put the crab claws and bake at 220 °C for 15 minutes. - For the salad
In a blender, we pour the orange juice and zest, the sweet chili sauce and mustard and shake well until the mixture comes together. We slowly add the olive oil. Next, we put the salad and finocchio in a mixing bowl and marinate with the vinaigrette. We serve and top with the crab claws, radish, orange slices and black sesame.
Ingredients:
- 1 pack Pescanova crab claws Muslitos
- 1 ready-made salad mix
- 82ml orange juice
- 1 tsp orange zest
- 60ml olive oil
- 150ml sunflower oil
- 1 tbsp mustard
- 2 tbsp sweet chili sauce
- black sesame
- ¼ finocchio, cut into long thin strips
- 2 radishes, cut in round slices
- orange slices
- salt
- pepper
