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Crab Egg Wrap with Fennel Salad

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

A delicate egg crêpe wrapping a crisp crab and fennel salad with celery and dill. A protein-rich wrap with Scandinavian-inspired flavors for a refined lunch.

18 min2 servings295 kcalDifficulty: Easy

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

Instructions

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

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