Salad with Crabs

Defrost or drain the crabs. Heat vinegar, juice of one lemon and sugar beet syrup in a small saucepan, cool and pour over crabs. Cut roses from broccoli, rinse and cook in light salted water for 2-3 minutes until al dente, drain. Halve the cucumber, remove the seeds and cut into slices. Clean romaine lettuce, rinse, spin dry. Later, pluck into bite-sized pieces and spread out an oval platter with them. Evenly distribute broccoli roses, cucumbers and shrimp on top. Cut cress from the bed, sprinkle on top. Mix cream yogurt with orange juice and flavoring and offer separately with the leaf salad.

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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