Snow Crab Tartare


Eric Guillemaud, Chef at Buddha-Bar Monte-Carlo, suggests this exotic recipe to refresh your summer nights. 

Snow Crab TartareSnow Crab Tartare

Eric Guillemaud – Buddha-Bar Monte-Carlo


Servings: 10



- 1.7 kg snow crab shoulder meat

- 4 diced tomatoes

- 4 avocados

- 2 packs finely chopped coriander

- 100 g minced ginger

- 60 g goji berries

- 20 cl olive oil

- 4 limes

- Salt and pepper


Avocado and green apple emulsion

- 1 cucumber

- 2 avocados

- 1 Granny Smith green apple

- 2 limes




Make sure that all cartilage has been removed from the crab meat.

Blanch the tomatoes and dice the tomatoes and avocado.

Finely chop the coriander. Mince the ginger and the chilli pepper after removing the seeds.

Mix everything. Season with salt, pepper, olive oil and lime juice.

Place in rings 75 mm high.

Slice the scallops into thin fillets.


Avocado and green apple emulsion

Peel the cucumber and green apple, removing the seeds.

Peel the avocado.

Mix everything in the blender. Add salt, pepper and lime juice.


Book your table at the Buddha-Bar Monte-Carlo and discover all recipes of our Chef Eric Guillemaud at : (377) 98 06 19 19.