Deep-sea crab cocktail

Name: Deep-sea crab cocktail
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 125 g frozen peas; 240 g Iceberg lettuce; 200 g cherry tomatoes; 1 small onion; 1/2 bunch Dill; 75 g Salad cream; 100 g Whole milk yoghurt; 2 TABLESPOONS Milk; 25 g Tomato Ketchup; 1-2 TABLESPOONS Cognac; 1 TEASPOON Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 200 g Deep-sea crab meat

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

125 g frozen peas
240 g Iceberg lettuce
200 g cherry tomatoes
1 small onion
1/2 bunch Dill
75 g Salad cream
100 g Whole milk yoghurt
2 TABLESPOONS Milk
25 g Tomato Ketchup
1-2 TABLESPOONS Cognac
1 TEASPOON Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
200 g Deep-sea crab meat

Directions

1
Put the frozen peas in a bowl and defrost. Clean and wash the iceberg lettuce, remove some beautiful outer leaves and line 4 cocktail bowls with it. Cut the rest of the salad into fine strips.
2
Wash and halve the tomatoes. For the sauce, peel and finely dice the onion. Wash the dill, dab dry and chop finely, except for a little for garnishing. Mix salad cream, yoghurt, milk, ketchup, onions and dill (except for a little bit for garnishing).
3
Season to taste with cognac, lemon juice, salt and cayenne pepper. Mix the shrimps, tomatoes, peas and salad with the sauce and pour into the glasses. Sprinkle with some cayenne pepper and the remaining dill.
4
Serve garnished with remaining dill.