Crab Cocktail

Rinse the celery, cut into slices, blanch for 5 min and cool. Cut the artichokes into quarters. Remove the peel from 1 orange, fillet the wedges and cut into small pieces. Mix the celery slices, the shrimps, the artichokes and the orange pieces with the salt, the orange juice and the juice of one lemon and let it marinate for half an hour with the lid closed. Finely chop the kitchen herbs. Drain the shrimp cocktail. Spread four cocktail bowls with the lettuce leaves and arrange the crab cocktail on them. Stir the mayo with the milk, celery salt, cayenne pepper and herbs and pour over the cocktail. Garnish the cocktail with 1 orange slice and truffle slice each.

Nutritional value per unit:

without addition

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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