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Crab salad with pickled vegetables and fruit
2 servings
Remove the crabs from the jar and remove the bone plates. Finely chop the onions, cut into thin slices of pickled mushrooms, gherkins, plums, cherries, apples, season with mayonnaise, sugar and salt. Slide into a salad bowl, top with pieces of crabs and drizzle with lemon juice. Garnish with lettuce leaves and egg wedges.
Remove the crabs from the jar and remove the bone plates. Finely chop the onions, cut into thin slices of pickled mushrooms, gherkins, plums, cherries, apples, season with mayonnaise, sugar and salt. Slide into a salad bowl, top with pieces of crabs and drizzle with lemon juice. Garnish with lettuce leaves and egg wedges.
pickled fruits - 100 g, pickled vegetables - 100 g, onions - 1 pc., lemon juice - 2 tbsp. spoons, mayonnaise - 0.5 cans, crabs - 2 cans, sugar to taste, salt to taste
