Cucumber Crab Salad

Ingredients

• 2 cucumbers
• 1 red chili pepper
• 100 g yogurt
• 150 g crème fraîche
• 2 tbsp lemon juice
• 200 g small cooked crabs
• 2 handfuls of watercress
• Salt
• Pepper

Instructions

1. 1.

   Wash the cucumbers, peel them and cut lengthwise in half. Using a small spoon or melon baller, hollow out the seeds. Rinse the chili pepper, slice it lengthwise, remove the seeds and cut the flesh into thin strips.

2. 2.

   Whisk together the yogurt, crème fraîche, lemon juice and chilies. Drain the crabs and fold in 1 handful of watercress. Season the crab mixture with salt and pepper and fill the hollowed cucumbers. Sprinkle the remaining watercress over the boats and serve.