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Iceberg lettuce with crab and melon

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Ingredients for 4 servings:

  • 1 head of iceberg lettuce
  • 1 bell pepper(s), yellow
  • 1 honeydew melon(s)
  • 300 g crabs, cooked
  • 1 lemon(s), juice
  • salt and pepper
  • Cayenne pepper
  • 3 tbsp oil
  • 2 tbsp sour cream
  • 1 bunch parsley, finely chopped

Instructions

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

Wash and trim the lettuce, then cut it into bite-sized pieces. Trim and slice the bell pepper. Halve the melon, remove the seeds, and scoop out the flesh with a melon baller. Place everything in a bowl with the crab. Whisk together the sour cream and oil and season with lemon juice, salt, pepper, and cayenne pepper. Pour into the salad ingredients, mix gently, and sprinkle with parsley before serving.

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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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