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Winter crab salad

updated

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Ingredients for 4 servings:

  • 250 g lettuce, e.g. lamb’s lettuce or endive
  • 100 g mushrooms, small
  • 1 avocado(s), ripe
  • 2 bags of seasoning mix for salad dressing (spicy garden herbs)
  • 6 tbsp water
  • 5 tbsp olive oil
  • 2 tsp mustard, hot
  • pepper, black
  • 200 g North Sea crabs
  • 2 eggs, hard-boiled

Instructions

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

Low-carb

Trim, wash, and spin dry the lettuce leaves. Trim and thinly slice the mushrooms. Halve the avocado, peel, remove the pit, and finely dice the avocado halves. Mix the seasoning mix for the salad dressing with water, olive oil, and mustard. Season with pepper. Mix the mushroom slices, avocado cubes, and crab with the salad dressing. Place the lettuce leaves in a large, shallow bowl or arrange them on plates. Top with the crab salad. Garnish with halved eggs.

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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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