Crab Egg Wrap with Fennel Salad
Temps
18 min
Difficulté
facile
Ingrédients
7
Budget
~7-11 €
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Valeurs nutritionnelles
Score santé
Bon · /100
295 kcal
par portion
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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
