Egg rolls with crab salad

Egg rolls with crab salad with fresh shrimps taste particularly delicious. It works well for Sunday brunch buffet for a maritime or simply as a snack between meals. Eggs in about 10 minutes and boil hard for rapid cooling in cold water. Romaine lettuce, rinse under running water, dry in salad spinner and pull apart.


Season for the crab salad with mayonnaise, salt and pepper. Some crabs for decoration, as seen in the picture above, set aside. The remaining shrimp with the mayonnaise mix. Bread slice and top with lettuce leaves. The crab salad on top. Peel eggs and cut into slices with the egg slicer.

Serve crab eggs on the salad and sprinkle with the remaining shrimp. Egg rolls with crab salad just before serving, garnish with fresh dill. To eat at your best to reach a napkin.


¤ 2 Eggs
¤ 40 g Romaine lettuce
¤ 2 tablespoons Mayonnaise
¤ Pepper, salt
¤ 200 g Crabs
¤ 2 Roll
¤ 1 tbsp Dill

4 servings – 220 calories per serving, 10 mins Prep – 20 mins Total