Cauliflower salad with crab

Ingredients for 10 servings:

• 2 large cauliflowers
• Water, salted
• 5 eggs, hard-boiled
• 2 bunches of dill
• 6 tbsp lemon juice
• salt and pepper
• 300 g crab
• 2 jars of light mayonnaise
• 4 tbsp curry
• 250 ml light whipped cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely chop 1.5 bunches of dill, mix with 3 tablespoons of lemon juice and pepper, and marinate the crab in it until the cauliflower is done. Divide the cabbage into florets and cook them in boiling salted water for about 7 minutes until al dente. Remove from the water, rinse with cold water, and drain well. Peel and cut the eggs into sixths. Whisk the mayonnaise with salt, pepper, the remaining lemon juice, and the curry until creamy, then fold in the stiffly whipped cream. Arrange the cauliflower florets on a platter, drizzle with the mayonnaise and cream, scatter the crab and eggs on top, and garnish with dill sprigs.