Esto NO es una Ensaladilla Rusa Cualquiera | Cangrejo Azul y Huevo Relleno al limón

This is NOT your average Russian salad. It's a haute cuisine version that replaces canned tuna or bonito with blue crab meat, is topped with a stuffed egg that resembles a buttercream flower, and is finished with a light tuna mayonnaise that completely transforms the dish. The secret is in the sequence: ♦ Cook the blue crab to perfection. ♦ Prepare a traditional mayonnaise divided into two parts—one to bind the salad and another infused with tuna and crab broth for the final topping. ♦ Bake the egg whites and yolks separately in the oven. ♦ Assemble a perfect 5 cm cylinder that, when unmolded, reveals clean layers and a melt-in-the-mouth texture. INGREDIENTS (for 4 individual 5cm cylinders) *FOR THE POTATO SALAD* 300g potatoes 150g carrots 75g green beans 1 hard-boiled egg 2 medium blue crabs *FOR THE TRADITIONAL MAYONNAISE* 1 whole egg 125ml mild olive oil 50ml sunflower oil Salt to taste Lemon juice (a few drops) *FOR THE TUNA MAYONNAISE* Half the amount of traditional mayonnaise 75g canned tuna or bonito 3-4 tbsp Crab cooking water *FOR THE STUFFED EGG* Egg whites cooked in a bain-marie Egg yolks cooked in a bain-marie 2 tsp traditional mayonnaise 1 tbsp Russian salad Lemon zest *TO FINISH* Fresh dill or aromatic herb to taste #RussianSalad #BlueCrab #HauteCuisine #CookingRecipes #JRFChef #MichelinKitchen #stuffedeggs 🎬 EPISODES 0:00 Introduction 0:22 Mise en place 1:48 Cooking the blue crab 2:47 Traditional mayonnaise (the base of everything) 3:30 Light tuna mayonnaise (the secret to the coating) 4:00 Shredding the blue crab 4:46 Eggs cooked in a bain-marie: whites and yolks separately 5:30 The Potato Salad 7:12 Assembling the Potato Salad Cylinder 7:41 Filling the Eggs: The Piping Bag 8:18 Final Plating and Presentation 📌 You can view and print the recipe at: https://cocinaras.com/ensaladilla-can... 📌 More exclusive recipes at: https://cocinaras.com 📌 Subscribe for free to my Gronda channel: https://gronda.com/@joserfarin