Crabs or cancerous necks under mayonnaise

1 serving


release the pieces of canned crabs from the plates and cut into uniform slices (peel the necks and claws of cooked crayfish from the shells and cut into small slices). immerse the prepared asparagus in boiling salted water, cook and cut into pieces. then combine with pieces of crabs (cancerous necks), season with mayonnaise, serve a table in a salad bowl, decorating with parsley and dill greens.