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🍽️ Fresh Crab and Cucumber Salad with Horseradish-Dill Vinaigrette

120 kcal · 30 min · 4 servings

Ingredients

• 250 g North Sea crabs (peeled)
• 200 g cucumber (0.5 cucumbers)
• 0.5 bunch radishes
• 0.5 bunch dill
• 50 g horseradish root (1 piece)
• 2 tbsp white wine vinegar
• 4 tbsp classic vegetable broth
• 2 tbsp rapeseed oil
• salt
• pepper
• 1 pinch sugar

Instructions

1. 1. Place the crab meat into a fine-mesh sieve.
2. 2. Rinse the crab meat briefly under cold water.
3. 3. Let the crab meat drain well.
4. 4. Peel the cucumber completely.
5. 5. Cut the cucumber in half lengthwise.
6. 6. Scoop out the seeds and inner flesh from the cucumber halves using a spoon.
7. 7. Dice the firm cucumber flesh finely.
8. 8. Place the diced cucumber into a large bowl.
9. 9. Trim the radishes by removing the stem ends.
10. 10. Wash the radishes thoroughly.
11. 11. Dry the radishes with a kitchen towel.
12. 12. Dice the radishes finely as well.
13. 13. Add the diced radishes to the cucumber in the bowl.
14. 14. Wash the dill.
15. 15. Shake the dill dry to remove excess water.
16. 16. Pluck the small dill leaves and stems from the main stalks.
17. 17. Finely chop the dill.
18. 18. Peel the horseradish root.
19. 19. Grate the horseradish root finely.
20. 20. Add the chopped dill to the bowl with the vegetables.
21. 21. Add the grated horseradish to the bowl with the vegetables.
22. 22. Add the drained crab meat to the bowl.
23. 23. Take a small separate bowl.
24. 24. Whisk the vinegar, broth, and oil together in the small bowl.
25. 25. Season the liquid with salt.
26. 26. Season the liquid with pepper.
27. 27. Season the liquid with sugar.
28. 28. Pour the vinaigrette over the ingredients in the large bowl.
29. 29. Toss all ingredients gently until evenly coated.

Nutrition per serving

• kcal: 120
• Protein: 12 g · Fett/Fat: 6 g · Carbs: 4 g