Crab Salad – Spoonsparrow

Ingredients

• 1 egg
• 1 piece of lemon
• 1 tsp Honey
• 1 tbsp Rapeseed Oil
• 50 g pickled cucumbers (1 pickle)
• 1 bunch radishes
• 1 onion
• 3 stalks chervil
• 100 g North Sea crabs (peeled)
• 1 box garden cress
• 2 lettuce leaves (optional)

Instructions

1. 1.

   Peel the egg, place it in boiling water and hard boil for 8-9 minutes. Cool, peel again, and finely chop with a knife.

2. 2.

   Squeeze the lemon juice into a bowl. Stir in honey and oil. Dice the pickled cucumber finely. Wash and thinly slice or dice the radishes. Peel and dice the onion. Rinse the chervil, pat dry, remove leaves from stems, and chop.