By
Víctor Gamero. Restaurant Alcuza.

An exquisite mouthful composed of crab salad wrapped in flour tortilla is Victor Gamero´s suggestion.
Once again the Sevillian chef uses his imagination and surprises the diner with this peculiar tapa presented in the form of a wrap accompanied by a salsa made from tastiest ingredients.

Ingredients:

100 gr. river crabs
60 gr. of varied lettuce
1 wheat cake
20 g. of tomatoes
10 gr. of fresh onions

Sauce:

1 egg
60 teaspoons of olive oil
20 teaspoons of sunflower oil
20 gr. of ketchup
5 gr. of mustard
2 gr. of granulated garlic
2 gr. of parsley
1 gr. Tabasco sauce
5 gr. of salt

Preparation:

Sauce:
We put everything but the oils in the blender. We blend them, adding the sunflower oil little by little as needed. We then add olive oil to taste and set it aside.

Salad:
We cut the lettuce Julian style and add the tomato peeled, deseeded and diced along with the freshly diced onion. We cut half of the crabs’ tails and add a little sauce, mixing it until we get a roughly uniform mass.

Plate organization and preparation:
We heat the wheat cake a little to make it moldable. We put the crab salad inside and the rest of the tails on top of it. Then we close the lower flap, after which we roll it up into a cylinder. We put more lettuce on top and add a little more sauce.