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Crab Summer Salad |
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A light, crab summer salad.
Recently I prepared it more as a sauce, by adding more yogurt.
Then it can be used as a sauce for cold meats.
- crab sticks (also frozen)
- cucumber
- some fennel leaves
- mayonnaise and natural yogurt
- salt and pepper
- Defrost crab sticks, take them out of the foil and cut into slices (I prefer thinner ones, less than 0.5 cm).
- Cut the cucumber in quarter-slices.
- Chop up the fennel leaves.
- Mix all ingredients with mayonnaise and yogurt.
The more yogurt, the lighter and milder it will get.
Add salt and pepper.
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