Kumpir with Sour Cream and Crabs
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g potato (s), floury boilin, approx. 1 lare potato
- ⅛ Bunch dill, fresh
- ⅛ lemon
- 50 g crabs
- 1 teaspoon olive oil
For the sour cream:
- 20 g crème fraîche
- 65 g low-fat quark
- 5 g balsamic vinear, lihter
- sea-salt
- Pepper, black
For the salad:
- 100 g cucumber (s)
- 100 ml vegetable stock
- 1 small onion (s)
- 2 tablespoon balsamic vinegar, lighter
- sea-salt
- Dill, fresher
Print Recipe
Pin Recipe Instructions
- First cook the potatoes in a saucepan with a little salted water. To do this, the potato should be about a third covered with water.
- Finely chop the dill, rub some lemon peel and squeeze out the lemon juice.
- Mix the crabs with olive oil, 1 teaspoon lemon juice and dill, then season with salt and pepper to taste.
- For the sour cream, mix crème fraîche and quark and mix with a little lemon zest, balsamic vinegar and salt and pepper.
- Now take the cooked potato out of the saucepan and cut it lengthways. Possibly make a small hollow in the halves with a spoon. Spread some sour cream and the shrimps on top and garnish with dill.
- For the cucumber salad, first wash and peel the cucumber thoroughly. Cut the cucumber into thin slices. Cut the onion into fine cubes. Process both together with about 100 ml vegetable stock, salt and balsamic vinegar into a dressing. Pour this over the cucumber and season with dill.
- 454 Kcal per serving
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