Quick appetizer: eggs with crabs


Boil the eggs, peel them and cut them in half. Take out the yolks.


Add finely acquired crab meat to the mayonnaise and fill with egg whites.
Arrange the tomato slices on a shallow glass bowl. Put one half of an egg on each tomato roll.


Sprinkle the eggs with beaten egg yolks. Garnish the bowl with primrose leaves and lettuce.

Published by Sophia Dane

I like to cook and collect interesting recipes. I love traveling, meeting new places and people. I like a good book... I write about things that are interesting to me personally, and those are: interesting and new recipes, medicinal plants, beautiful places that i have visited or that i am just planning to see...

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