14 April 2020

Recipe of the King Crab Salad, orange juice reduction and Argan oil

The covid-19 lockdown has brought out hidden kitchen talents of some of us! The Royal Mansour Marrakech reveals secret recipes, easy to make at home, from its great Chefs. The pros touch will have no secrets for you! Your knack will do the rest…

Today, the Executive Chef, Jérôme Videau, shares with you the recipe for the iconic King Crab Salad offered on the lunch menu at La Table restaurant.


To make the King Crab Salad recipe for four, you will need the following ingredients:

For the salad:

  • 4 pc little gem lettuce
  • 2 oranges in segments
  • 1 yellow lemon in cubes
  • 2 grapefruits
  • 200 g king crab meat
  • ½ bunch of fresh cilantro, chopped
  • 20 g fresh ginger chopped
  • Espelette pepper
  • Fine salt and black pepper

For the vinaigrette:

  • 60 g orange reduction
  • 80 g Argan oil
  • 80 g olive oil
  • 20 g fresh orange juice
  • 20 g mustard
  • Fine salt and Espelette pepper

Pour la vinaigrette :

  • 60 g réduction d’orange
  • 80 g huile d’Argan
  • 80 g huile d’olive
  • 20 g jus d’orange frais
  • 20 g moutarde
  • Sel fin et piment d’Espelette


Simmer the orange juice over low heat until reduced. Prepare the vinaigrette in a bowl by combining all the ingredients. Stir in the olive oil and Argan oil. Stir well with a small whisk until the ingredients are completely mixed together. Wash and dry the salad, break it up in a bowl. Add the vinaigrette, fresh ginger and coriander. Season.
Separately, proceed in the same way for the king crab. In a flat plate, dress the salad, add the king crab and finish with the citrus segments and the lemon cubes.
A tasty and colorful plate to take you back to sunny Marrakech. Bon appétit !