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Egg salad with North Sea crabs

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Ingredients for 3 servings:

  • 6 eggs
  • 200 g lettuce
  • 1 jar asparagus
  • 200 g North Sea crabs
  • 3 tbsp mayonnaise
  • 7 tbsp cream
  • 1 tsp mustard
  • salt and pepper
  • Remoulade
  • Sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Boil and peel the eggs. Place 3 eggs in the center of a plate and quarter them. Dice the other 3 eggs and set aside. Wash the lettuce, cut it into bite-sized pieces, and arrange it on the plates. Cook the asparagus in salted water and cut it into 2 cm pieces. Place the crab and asparagus on the salad. Mix the mayonnaise with cream, mustard, and, if desired, remoulade. Season with salt, pepper, and sugar and drizzle over the salad. Sprinkle the diced eggs over the salad. Tip: Shrimp can also be used instead of crab.

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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.

Egg salad with North Sea crabs

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