Spring onion with crab-crème-fraîche
DIFFICULTY
easy
easy
RATING
COOK TIME
25 mins
25 mins
TOTAL TIME
25 mins
25 mins
Ingredients
Servings:
4
- 200 g Deep-sea crab meat
- 2 TABLESPOONS Lemon juice
- 4 Federation spring onions (approx. 150 g each)
- 7-10 Tbsp Salt
- 1 collar Parsley
- 1 collar Dill
- 2 (150 g each) Becher Crème fraîche
- 100 ml Milk
- 7-10 Tbsp white pepper
- 7-10 Tbsp from the mill
- 7-10 Tbsp Lemon wheel and lemon balm
Directions
- 1
Pour lemon juice over the prawns and let them soak for 10 minutes. Clean and wash spring onions and cook them in a wide pot with boiling salted water for 8-10 minutes. In the meantime wash parsley and dill, dab dry and chop finely.
- 2
Mix the creme fraiche and milk until creamy and season to taste with salt and pepper. Stir in the herbs and prawns, except for a little for garnishing. Drain spring onions well and arrange in an oblong dish.
- 3
Add some crab cream-fraîche and sprinkle with the remaining crabs. Grind a little fresh pepper on top and serve garnished with lemon wheels and lemon balm. Remaining crab-crème-fraîche extra rice
- 4
Wholemeal bread tastes good with it.
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