Name: Crab Egg Wrap with Fennel Salad
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2 portions
Cuisine: scandinave
Ingredients: 200 g crab meat; 4 piece eggs; 1 bulb fennel; 2 stalks celery stalks; 10 g fresh dill; 2 tbsp sour cream; 1 tbsp olive oil

Temps

18 min

Difficulté

facile

Ingrédients

7

Budget

~7-11 €

Valeurs nutritionnelles

75

Score santé

Bon · /100

295 kcal

par portion

28 gProtéines

17 gLipides

7 gGlucides

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Etapes

1
Thinly slice the fennel and celery. Chop the dill. Mix the crab with sour cream, fennel, celery, and dill.
7 min
2
Beat the eggs. Heat the oil in a skillet and cook two thin egg crêpes, 2 minutes per side.
6 min
3
Divide the crab filling between the two egg crêpes. Roll and slice diagonally before serving.
3 min