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Egg salad with crab

updated

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Ingredients for 4 servings:

  • 300 g peas (frozen)
  • 6 eggs, boiled
  • 200 g crab
  • 200 g quark
  • 3 tbsp parsley, chopped
  • 1 pinch of salt
  • 1 pinch(s) of pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

goes quickly

Add the frozen peas to boiling salted water, bring to a boil, cook for 3 minutes, and drain. Peel and slice the boiled eggs. Mix the peas, shrimp, quark, salt, pepper, and parsley together, then carefully fold in the eggs.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Mediterranean Ebly pan

Egg salad with crab