Light And Refreshing
Crab and Egg Salad
with yogurt dressing
(1 vote)
(1 vote)
Crab and Egg Salad - A light and lemony fresh salad
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
248
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 248 kcal | (12 %) | ||
| Protein | 18.5 g | (19 %) | ||
| Fat | 15.9 g | (14 %) | ||
| Carbohydrates | 7 g | (5 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Hard boil the eggs, then remove from the heat and peel. Mix the yogurt, crème fraîche, and lemon zest in a bowl. Season to taste with salt and pepper.
2.
Rinse and quarter the pepper. Rinse the celery and pat dry. Rinse the tomatoes. Finely dice the vegetables. Mix the prepared vegetables and the crab into the yogurt mixture. Cover and let infuse in the refrigerator for 15 minutes.
3.
Rinse the arugula, pat dry, and thinly slice the large leaves. Quarter the eggs. Gently mix the eggs and the arugula into the yogurt mixture, and serve.
