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🍽️ Fresh Crab Salad on Chicory Boats

385 kcal · 30 min · 4 servings

Ingredients

• 250 g Cocktail shrimp (from the jar)
• 1 can Clementine (drained weight: 175g)
• 4 small chicory
• 3 tbsp Mayonnaise
• 2 tsp Ketchup
• 1 tbsp Yogurt
• Salt
• Pepper (from the mill)
• cognac
• 1 small Baguette

Instructions

1. 1. Drain the crab meat and rinse it briefly under cold water. Pat it dry thoroughly with a kitchen towel.
2. 2. Let the mandarin segments drain. Catch the juice in a small bowl, as you will need it for the sauce later.
3. 3. Remove the hard base at the bottom of the chicory heads. Cut the heads in half lengthwise.
4. 4. Wash the chicory halves and pat them dry. Slice the inner, tender leaves into thin strips.
5. 5. In a bowl, whisk together the mayonnaise, ketchup, yogurt, and five teaspoons of the reserved mandarin juice.
6. 6. Season the sauce with a pinch of salt, black pepper, a splash of lemon juice, and a small splash of cognac.
7. 7. Toss the dry crab meat, mandarin segments, and chopped chicory strips together in a large bowl.
8. 8. Fill the hollow chicory halves, which look like small boats, with the mixed salad mixture.
9. 9. Drizzle the remaining sauce over the filled chicory boats. Serve the salad with fresh baguette slices.

Nutrition per serving

• kcal: 385
• Protein: 19 g · Fett/Fat: 22 g · Carbs: 28 g