Crab Salad with Asparagus, Pineapple, Grapes and Eggs

Summary

Prep Time	30 mins
Total Time	1 hr 30 mins
Course	Breakfast
Cuisine	European
Servings (Default: 6)

Ingredients

For the dressing:

Crab Salad with Asparagus, Pineapple, Grapes and Eggs

Instructions

Hard boil two eggs, in the meantime quarter and core the grapes. Cut well drained pineapple from the can or fresh, cleaned pineapple into small pieces. Drain the asparagus and cut into bite-sized pieces. Let the eggs cool down and chop them into small pieces. Put everything in a bowl.
Beat the egg yolks, mustard, lemon juice, sugar, salt and pepper with the hand blender, then let the oil run in slowly. Finally stir in the sour cream and possibly add finely chopped dill. Pour the dressing over the prepared ingredients, carefully fold in and let it steep for at least half an hour.
Very tasty served in cocktail glasses lined with chicory leaves.

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