Egg and crab cocktail

Name: Egg and crab cocktail
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 Eggs; 1 (365 ml; 200 g separation weight) Mugs; 7-10 Tbsp Crabs; 100 g Mayonaise (from the glass); 3 TABLESPOONS Tomato Ketchup; 1 TEASPOON Horseradish (glass); 7-10 Tbsp Tabasco; 7-10 Tbsp Worcester sauce; 7-10 Tbsp Salt; 1/2 Head picking salad; 1/4 (approx. 150 g) Cucumber; 1 collar Dill; 4 half lemon slices to garnish

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 Eggs
1 (365 ml; 200 g separation weight) Mugs
7-10 Tbsp Crabs
100 g Mayonaise (from the glass)
3 TABLESPOONS Tomato Ketchup
1 TEASPOON Horseradish (glass)
7-10 Tbsp Tabasco
7-10 Tbsp Worcester sauce
7-10 Tbsp Salt
1/2 Head picking salad
1/4 (approx. 150 g) Cucumber
1 collar Dill
4 half lemon slices to garnish

Directions

1
Cook the eggs in boiling water for about 9 minutes, rinse and peel them. In the meantime drain the crabs. Stir mayonaise with ketchup, horseradish, Tabasco and Worcester sauce until smooth. Season with salt.
2
Clean and wash the salad, pluck into bite-sized pieces and drain. Clean and peel the cucumber and slice it finely. Wash dill, dab dry and, except for something to garnish, pluck and chop finely.
3
Eighth of an egg. Shrimps, cucumber slices, egg carton, up to approx. 4 eights for garnishing, mix with cocktail dressing. Put salad leaves in cocktail glasses. Spread the crab cocktail on top and sprinkle with dill.
4
Garnish the crab cocktail with the remaining eggs, lemon slices and the remaining dill.