Leafy Salad with River Crabs and Shrimp

Ingredients

• 4 river crabs
• 2 sprigs thyme
• 1 bay leaf
• 6 shrimp (ready-to-cook)
• 1 EL olive oil
• 150 g mixed leafy salad
• 2 EL fresh thick beans
• 2 EL diced melon
• 2 EL seed oil
• 1 EL sherry vinegar
• 1 Shallot
• Salt
• pepper (ground)

Instructions

1. 1.

   Boil 1 l water with thyme and bay leaf. Wash river crabs and add to boiling water for 5 minutes. Drain and let cool. Fry shrimp in hot olive oil for 2-3 minutes, season with salt and pepper.

2. 2.

   Wash, rinse, clean, and dry the salad leaves.

3. 3.

   Whisk together oil, vinegar, salt, pepper, and finely chopped shallot.

4. 4.

   Combine beans and melon cubes with the salad, fold in the dressing, and arrange on plates with crabs and shrimp.