Summary

Ingredients

• 2 large cauliflowers
• Water, salted
• 5 egg (s), hard-boiled
• 2 bunch dill
• 6 tablespoon lemon juice
• salt and pepper
• 300 g crabs
• 2 glasses mayonnaise, light
• 4 tablespoon curry
• 250 ml whipped cream, light

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Instructions

1. Finely chop 1.5 bunch of dill, mix with 3 tablespoons of lemon juice and pepper and marinate the crabs in it until the cauliflower is ready.
2. Divide the cabbages into florets and cook them in boiling salted water for approx. 7 minutes until they are firm to the bite. Lift out of the water, rinse with cold water and drain well. Peel the eggs and cut them into sixths.
3. Beat the mayonnaise with salt, pepper, remaining lemon juice and curry until creamy and fold in the whipped cream.
4. Arrange the cauliflower florets on a plate, pour the mayonnaise cream over them, spread the crabs and eggs on top and garnish with dill flags.