Summary

Ingredients

• 400 g crabs
• 1 lemon (s), add the juice from it
• 2 shallot (s)
• 4 tomato (s)
• 2 slices pineapple
• 1 can mushrooms, heads
• 1 box cress
• 1 cup mayonnaise
• 1 cup yogurt
• 0.5 ½ cup tomato ketchup
• 2 cl brandy
• 5 drops Worcester sauce
• Salt and pepper, from the mill
• 1 pinch (s) cayenne pepper
• 1 pinch (s) sugar
• 1 tablespoon curry powder
• 8 leaves chicory
• Herbs

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Instructions

1. Wash the crabs, drain well, drizzle with lemon juice and place in a bowl. Peel and finely chop the shallots. Peel and core the tomatoes, cut into cubes and add to the crabs.
2. Cut the pineapple slices into cubes, drain the mushrooms well and, depending on the size, cut them into small pieces. Sort the cress, wash, drain well and cut into small pieces. Add to the crabs with the remaining ingredients and mix carefully.
3. Put the mayonnaise with yogurt, tomato ketchup and brandy in a bowl and stir until smooth. Season the dressing with lemon juice, Worcester sauce, salt, pepper, cayenne pepper, sugar and curry.
4. Place the chicory leaves in decorative bowls and fill with the shrimp cocktail. Spread the dressing evenly on top, garnish with sprigs of herbs and serve.