Shrimp cocktail with rocket

Name: Shrimp cocktail with rocket
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 3 Eggs; 6-8 Salad leaves (e.g. romaine lettuce); 50-75 g Arugula (rocket); 150 g Whole milk yoghurt; 2 TABLESPOONS light salad cream; 1 TABLESPOON Tomato ketchup; 7-10 Tbsp salt, white pepper; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Sugar; 200 g North Sea crab meat; 7-10 Tbsp Dill

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

3 Eggs
6-8 Salad leaves (e.g. romaine lettuce)
50-75 g Arugula (rocket)
150 g Whole milk yoghurt
2 TABLESPOONS light salad cream
1 TABLESPOON Tomato ketchup
7-10 Tbsp salt, white pepper
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Sugar
200 g North Sea crab meat
7-10 Tbsp Dill

Directions

1
Boil the eggs for about 10 minutes. Quench, peel and let cool
2
Clean and wash the salad and rocket salad and drain well. Pluck smaller if necessary
3
Stir yoghurt, salad cream and possibly ketchup until smooth. Season with salt, pepper, lemon juice and sugar. Finely dice 2 eggs. Mix with salad dressing and shrimps and season to taste
4
Arrange the salad leaves on 4 plates. Arrange the crab cocktail on top. Cut the rest of the egg into slices and place them on top. Garnish with dill
5
The crab cocktail is also well suited as a light starter for many menus, e.g. before short roasts or a noodle-vegetable casserole, possibly without meat
6
Filled into glasses with a high stem, our crab cocktail looks really festive