Go Back
basque crab salad

Basque Crab Salad Recipe

Print Recipe Pin Recipe

Ingredients
  

For the Crab Salad:

  • 1 ½ pounds jumbo lump crab meat picked over
  • 3 small shallots finely chopped
  • 1 medium red bell pepper finely chopped
  • ¼ cup flat-leaf parsley finely chopped
  • 2 tablespoons chives finely chopped
  • ½ cup mayonnaise
  • ¼ cup crème fraîche
  • 2 tablespoons Dijon mustard
  • Zest and juice of 1 medium lemon
  • Salt and freshly ground black pepper to taste

For the Basque Sofrito (Optional)

  • 3 tablespoons extra virgin olive oil
  • 2 sweet onions finely minced
  • ½ green pepper finely minced
  • 1 tablespoon guindilla pepper paste
  • 2-3 plum tomatoes crushed by hand
  • 1 pinch saffron threads optional

For the Assembly:

  • 1 large baguette sliced into 16-20 ½-inch rounds
  • ¼ cup olive oil for brushing
  • 1 ripe avocado thinly sliced
  • Smoked Spanish paprika or Piment d'Espelette for garnish

Instructions
 

Step 1: Prepare the Sofrito (Optional)

  • Combine onion and green pepper in a food processor and pulse until finely minced.
  • Drain the mixture using a fine-mesh strainer for at least 30 minutes to remove excess liquid.
  • Heat olive oil in a large pan over low heat. Add drained vegetables and a pinch of salt. Cook for 10 minutes covered, then uncover and cook for another 10 minutes.
  • Add saffron (if using), pepper paste, and crushed tomatoes. Cook for an additional 10 minutes until the mixture turns deep reddish-brown. Set aside to cool.

Step 2: Make the Crab Salad

  • In a large mixing bowl, combine the crab meat, shallots, red bell pepper, parsley, chives, mayonnaise, crème fraîche, mustard, lemon zest, and juice.
  • Mix gently to preserve the crab’s texture. Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Step 3: Toast the Baguette

  • Preheat your oven to 425°F (220°C).
  • Brush the baguette slices with olive oil on both sides and toast until golden brown, about 3-4 minutes. Let cool slightly.

Step 4: Assemble and Serve

  • Spread a thin layer of the prepared sofrito (if using) on each toasted baguette slice.
  • Add a slice of avocado and top with a generous scoop of the crab salad.
  • Sprinkle lightly with smoked paprika or Piment d'Espelette.
  • Serve immediately with lemon wedges for an extra citrusy kick.