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Eggs and crab cocktail

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Ingredients for 4 servings:

  • 6 eggs
  • 1 shallot(s)
  • ½ bunch radishes
  • ½ bunch of dill
  • 150 g yogurt (digestive level)
  • 75 g salad cream
  • 1 tbsp lemon juice
  • 2 tbsp milk
  • Salt
  • pepper
  • ½ head of lettuce, small
  • 150 g crabs (deep-sea crabs)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Boil eggs for about 10 minutes, then rinse with cold water. Finely dice the shallot. Cut the radish into thin sticks. Finely chop the dill. Mix the yogurt, salad cream (or, if you don’t have any, add a spoonful of mayonnaise), lemon juice, and milk until smooth. Stir the radishes, dill, and shallots into the sauce. Season with salt and pepper. Wash the lettuce and drain well. Line 4 cocktail glasses with it. Peel the eggs and cut them into sixths. Fold them into the sauce along with the prawns. Season again with salt and pepper and divide into the glasses. Sprinkle with dill, if desired.

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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.

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