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🥗 North Sea Crab Salad

250 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Pour about 1 liter of water into a pot and bring it to a boil.
  2. 2. Cover the pot.
  3. 3. Place the eggs into the boiling water.
  4. 4. Cook the eggs for about 10 minutes.
  5. 5. Drain the eggs.
  6. 6. Rinse the eggs with cold water to stop the cooking process.
  7. 7. Peel the eggs.
  8. 8. Cut the eggs into quarters.
  9. 9. Spread a thin layer of butter on both sides of the rye bread.
  10. 10. Heat a frying pan over medium heat.
  11. 11. Place the rye slices into the pan.
  12. 12. Toast the slices for about 2 minutes on one side.
  13. 13. Turn the slices and toast them for another 2 minutes on the other side.
  14. 14. Place the toasted slices on kitchen paper to absorb excess fat.
  15. 15. Wash the salad greens thoroughly.
  16. 16. Spin the salad dry.
  17. 17. Tear the salad into bite-sized pieces.
  18. 18. Rinse the dill.
  19. 19. Dry the dill.
  20. 20. Finely chop the dill.
  21. 21. Wash the lemon.
  22. 22. Grate about 1 teaspoon of lemon zest.
  23. 23. Cut the lemon in half.
  24. 24. Squeeze the juice from the lemon.
  25. 25. Wash the cucumber.
  26. 26. Cut the cucumber into quarters.
  27. 27. Slice the cucumber quarters into thin slices.
  28. 28. Put mayonnaise, sweet mustard, lemon zest, and 1 tablespoon of lemon juice into a bowl.
  29. 29. Mix the ingredients with half of the chopped dill.
  30. 30. Add the quartered eggs and the North Sea crabs to the bowl.
  31. 31. Season the mixture with salt and pepper.
  32. 32. Mix everything well until evenly combined.
  33. 33. Plate the North Sea crab salad.
  34. 34. Add fresh salad leaves.
  35. 35. Add the cucumber slices.
  36. 36. Garnish with dill tips.
  37. 37. Place a slice of the crispy toasted rye bread alongside.

Nutrition per serving