Crab Salad and Egg salad with cheese

I prefer to prepare crab salad with fresh shrimps, as they have the most flavor. Crabs on the head and tail touching. Press with a slight twisting motion of the ends of the shell against each other and pull out the tail end. The amount refers to already crabs.


Touch of mayonnaise and freshly squeezed lemon juice a salad dressing. Season with white pepper and salt lightly. Chop fresh dill and stir into the salad dressing. Shrimp stir into the sauce. Crab salad tastes great on fresh bread, wholemeal bread or rich. Sometimes I use for crab salad stuffed tomatoes.


¤ 200 g Crabs
¤ 3 tablespoons Mayonnaise
¤ 2 tsp Lemon juice
¤ White pepper,
¤ Salt
¤ 2 tablespoons Dill

Serves 3 – 221 cal per serving, 5 mins Prep – 5 mins Total

Egg salad with cheese can be prepared very well in large quantities as a party recipe. Hard-boil eggs and cool in cold water. In a bowl, mix sour cream with plain mayonnaise and season with mustard and freshly ground pepper. Salt is not necessary because the mustard already spicy enough. Peel and press garlic through garlic press into the salad dressing.


Butter, cheese or other mild cheese into small cubes and salad sauce. Spring onions, cut into thin rings and mix with the cheese cubes. Peel the eggs and the best egg slicer once lengthwise and cut crosswise into fine dice once. Fold into the egg salad sauce. Egg salad with cheese refrigerate until serving. Serve with fresh baguette tastes very good. You can egg salad with cheese, but also serve as a sandwich filling or on sandwiches.


¤ 6 Eggs
¤ 2 tablespoons Mayonnaise
¤ 100 g sour cream
¤ 1 tsp Mustard
¤ Freshly ground pepper
¤ Garlic
¤ 200 g Butter, cheese
¤ 50 g Spring onions

Serves 3 – 497 cal per serving, 10 mins Prep – 15 mins Total