Fruity shrimp cocktail

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
3.2 14
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 200 g Deep-sea crab meat (fresh or frozen)
  • 1 can(s) (314 ml) Tangerines
  • 150 g Lettuce (e.g. iceberg lettuce)
  • 150 g Whole milk yoghurt
  • 4 tablespoons (approx. 50 g) Salad Mayonnaise
  • 7-10 Tbsp salt, white pepper
  • 7-10 Tbsp Lemon juice
  • 1/2 bunch Dill
  • 7-10 Tbsp untreated lemon wedges

Directions

  1. 1

    Defrost frozen crabs. Rinse and drain the crabs. Drain the mandarins, catching the juice. Clean, wash and cut the salad into thin strips

  2. 2

    Mix yoghurt, mayonnaise and 2 tbsp. mandarin juice. Season to taste with salt, pepper and lemon juice. Wash the dill, shake dry and chop finely, except for a little to garnish. Mix salad, shrimps, mandarins, dill and sauce

  3. 3

    Spoon the crab cocktail into 4 glasses. Garnish with lemon wedges and remaining dill. Serve with roasted toast with butter

  4. 4

    Drink: dry sherry

Nutrition Facts

KCAL
220 kcal
CARBS
13 g
FATS
13 g
PROTEINS
11 g

Categories & Tags

AppetizerChristmas