Crab salad with asparagus, pineapple, grapes and eggs

Ingredients for 6 servings:

• 250 g North Sea crabs
• 1 small can of pineapple, in pieces, or fresh
• 100 g grapes
• 300 g asparagus, jar or fresh
• 2 eggs, hard-boiled
• 1 egg(s), including the yolk, fresh
• 1 tbsp mustard (Dijon mustard)
• 1 tsp sugar
• Salt and pepper, freshly ground
• 1 tbsp lemon juice
• ⅛ liter of oil
• 100 g sour cream
• Dill, to taste

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Boil two hard-boiled eggs. In the meantime, quarter and core the grapes. Cut well-drained canned pineapple or fresh, peeled pineapple into small pieces. Drain the asparagus and cut into bite-sized pieces. Let the eggs cool and chop finely. Place everything in a bowl. Beat the egg yolks, mustard, lemon juice, sugar, salt, and pepper with a hand blender, then slowly add the oil. Finally, stir in the sour cream and finely chopped dill, if desired. Pour the dressing over the prepared ingredients, fold in carefully, and let it sit for at least half an hour. Delicious served in cocktail glasses lined with chicory leaves.