Crab Salad

Ingredients

• 100 g low‑fat quark
• 150 g Yogurt (0.3% fat)
• 0.5 cucumber
• 1 Red Onion
• 0.5 lemon
• 3 stalks dill
• Salt
• salt and pepper
• 300 g peeled North Sea crabs
• 6 slices spelt whole‑grain bread
• 1 green apple
• 2 packs daikon cress

Instructions

1. 1.

   Whisk the quark and yogurt together until smooth.

2. 2.

   Peel the cucumber, halve it lengthwise, remove seeds, then dice finely. Peel and finely dice the onion. Squeeze half a lemon for juice.

3. 3.

   Wash the dill, shake dry, pluck off the feathery tips and chop finely. Stir into the cucumber and onion cubes with the yogurt mixture. Season with salt, pepper, and 1–2 tablespoons of lemon juice. Fold in the crabs.

4. 4.

   Place the bread slices on a baking rack and roast in a preheated oven at 200 °C (180 °C fan‑forced, gas level 3) for about 4–5 minutes until crisp. Remove from the oven and let cool on the rack.

5. 5.

   Just before serving, wash, peel the apple and remove the core with a cutter or knife. Slice into thin strips and fold into the crab salad.

6. 6.

   Cut daikon cress with kitchen scissors from the bed, scatter over the salad, and serve with the toasted bread.