Cucumber carpaccio with crab

Ingredients for 4 servings:

• 1 small cucumber(s)
• 1 sprig of dill
• 150 g sour cream
• 1 tbsp safflower oil
• 3 tbsp white wine vinegar
• Salt from the mill
• Pepper, colorful, from the mill
• Sugar
• 150 g North Sea crabs
• 4 slices of whole-grain toast
• 1 tsp butter
• 1 lemon(s) (organic)
• 1 sprig of dill

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

A delicious starter for 4 people

Wash the cucumber, dry it, and halve it crosswise. Slice the cucumber halves into thin strips lengthwise using a grater. Wash the dill and shake it dry. Tip: wrap it loosely in kitchen paper while cooking; it will absorb the water immediately. Roughly chop the fronds from two dill stalks. For the dressing, mix the sour cream with oil and vinegar and season with salt, pepper, and sugar. To garnish, wash the lemon in hot water, halve it, and quarter one half. Arrange the cucumber slices with the sour cream dressing and the shrimp on four attractive plates and garnish with dill fronds. Toast the bread, let it cool slightly, spread it with butter, then halve it diagonally. Place two slices on each side of the plate, place a lemon wedge in the center, and serve.