Crab Salad From Sweden

Dry shrimp, remove peel from cucumber, cut in half lengthwise and scrape out seeds with a teaspoon. Cut cucumber into 3 cm long sticks. Season these with juice of one lemon and salt and place in icebox for 10 to 15 min. Mix mayo, whipped cream and tomato ketchup. Add bell bell pepper, shrimp and drained, squeezed cucumber sticks. Season with salt, Tabasco and pepper. Spread a serving bowl with a lettuce leaf, pour in the crab mixture and sprinkle with parsley. Immediately place on the table, offer butter and toast for it.

Tip: Always use organic lemons for cooking, if possible!

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