in Recipes

Spring salad with crab

updated

Spread the love

Ingredients for 6 servings:

  • 250 g North Sea crabs
  • 1 bunch of spring onions
  • 1 cucumber(s)
  • 100 g rocket
  • 1 pot of natural yogurt, 3.5%
  • 1 cup sour cream
  • 2 tbsp horseradish (table)
  • 2 tbsp lemon juice
  • salt and pepper
  • 1 pinch(s) of sugar

Instructions

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

Wash the cucumber in hot water, dry it, and peel it to create a striped pattern. Halve the cucumber lengthwise, remove the seeds, and finely dice. Finely slice the white and light green parts of the spring onions. Wash and dry the rocket, and chop half of it. Place the crab in a bowl and mix with the cucumber pieces, spring onions, and chopped rocket. For the dressing, combine the yogurt, sour cream, horseradish, and lemon juice; season with salt, pepper, and a pinch of sugar. Add to the crab salad and mix gently. Season again if desired. Serve the salad on top of the remaining rocket. Serve with hearty farmhouse bread.

Facebook Comments

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.

Potato and turnip puree

Carrot butter