Crab Vinaigrette
Crabs, crisp radishes and cucumber together with aromatic dill combine into a low‑calorie grilled dip that pairs especially well with baked potatoes.
Ingredients
- 250 g North Sea crabs (peeled)
- 200 g salad cucumber (0.5 cucumbers)
- 0.5 bunch radishes
- 0.5 bunch dill
- 50 g horseradish root (1 piece)
- 2 tbsp white wine vinegar
- 4 tbsp classic vegetable broth
- 2 tbsp Rapeseed oil
- Salt
- Pepper
- a pinch sugar
Instructions
-
1.
Place crab meat in a sieve, rinse briefly and drain well.
-
2.
Peel the cucumber, cut it lengthwise in half and use a spoon to remove the seeds. Dice the flesh finely and place it in a bowl.
-
3.
Clean, wash and pat dry the radishes. Dice them finely and add to the cucumber.
-
4.
Wash the dill, shake off excess water, pluck the leaves and chop.
-
5.
Peel the horseradish root and grate finely. Add the dill and horseradish to the cucumber and radish in the bowl, then add the crab as well.
-
6.
In a small bowl whisk together vinegar, broth and oil. Season with salt, pepper and sugar. Mix the vinaigrette into the remaining ingredients.
