Breads with crab salad

Name: Breads with crab salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g Pointed cabbage; 2 red onions; 2 TABLESPOONS Olive oil; 1 TABLESPOON medium hot mustard; 3 TABLESPOONS White wine vinegar; 100 ml Vegetable broth (instant); 1 pinch Sugar; 1/2 Perennial celery; 1 Cucumber; 1 collar Dill; 400 g North Sea crab meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 discs farmhouse bread; 200 g Natural cream cheese (0,2 % fat absolute); 7-10 Tbsp Lime

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g Pointed cabbage
2 red onions
2 TABLESPOONS Olive oil
1 TABLESPOON medium hot mustard
3 TABLESPOONS White wine vinegar
100 ml Vegetable broth (instant)
1 pinch Sugar
1/2 Perennial celery
1 Cucumber
1 collar Dill
400 g North Sea crab meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 discs farmhouse bread
200 g Natural cream cheese (0,2 % fat absolute)
7-10 Tbsp Lime

Directions

1
Clean and wash the cabbage and cut into fine strips. Peel onions and cut into fine cubes. Heat oil in a pan. Fry onions and cabbage for about 1 minute. Take them out. Add mustard, vinegar, stock and sugar, mix well and set aside. In the meantime, clean and wash the celery and cut it into fine pieces.
2
Wash the cucumber, rub dry and cut into strips around the core with a peeler. Wash dill, dab dry, pluck flags from the stems and chop finely. Add celery, cucumber, dill and crabs to the cabbage and mix everything. Season with salt and pepper. Spread slices of bread thinly with cream cheese. Arrange salad on top. Garnish with lime