Broccoli Salad with Crabs
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g broccoli
- salt
- 100 g North Sea shrimps
- 2 tablespoon lemon juice
- 2 tablespoon crème fraîche
- 100 g yourt
- 2 tablespoon lemon juice
- salt
- 1 pinch cayenne pepper
- 0.5 ½ lemon (s), remove the grated zest
- 1 tablespoon chives, cut
Print Recipe
Pin Recipe Instructions
- Wash broccoli. Remove the leaves, peel the thick stem and cut into pieces. Cut the vegetables into small florets. Bring a little salted water to the boil in a half-height saucepan and cook the vegetables in it for about 12-15 minutes until al dente.
- Put the crabs in a bowl, marinate with lemon juice and cover in the refrigerator.
- Pour the cooked vegetables onto a colander and immediately immerse them in a bowl of ice-cold water. Take out again and drain well.
- For the dressing, mix the crème fraiche and yoghurt together and season with lemon juice, salt, cayenne pepper and lemon zest to taste. Finally mix in the chives.
- Arrange the vegetables on a platter, pour the dressing over them evenly and sprinkle with the shrimps. It is best to serve the salad lukewarm with a baguette.
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