Mix the Greek yoghurt with the juice of a squeezed mandarin, chopped dill, a dash of Mandarine Napoleon, pepper and salt. Toast a slice of pumpernickel and cut out long triangles. In a glass: a bottom layer of yoghurt, then the crab mixture. Finish off with chopped chives, a saved crab claw, a triangle of toasted pumpernickel and two blades of chives.
crab Greek yogurt mandarins pumpernickel

crab mousse with mandarins

Mandarine Napoleon dill cream chives pepper and salt
Pumpernickel is dark brown rye bread. It is made in Westphalia (Germany) and is healthy. It contains no added substances other than water and salt. It stays in the oven for 16 hours, so that the sugars in the flour are completely caramelised.
Drain the crab meat and keep the best bits from the claws. Remove the membranes from the mandarins. Cut them into wedges and mix with the crab meat. Season with salt and pepper and add a dash of Mandarin.
Creative Cooking
Belgian Cuisine

taste and tradition

the fiery passion
Mix the Greek yoghurt with the juice of a squeezed mandarin, chopped dill, a dash of Mandarine Napoleon, pepper and salt. Toast a slice of pumpernickel and cut out long triangles. In a glass: a bottom layer of yoghurt, then the crab mixture. Finish off with chopped chives, a saved crab claw, a triangle of toasted pumpernickel and two blades of chives.
crab Greek yogurt mandarins pumpernickel
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Ingredients Directions

crab mousse

with mandarins

Mandarine Napoleon dill cream chives pepper and salt
Drain the crab meat and keep the best bits from the claws. Remove the membranes from the mandarins. Cut them into wedges and mix with the crab meat. Season with salt and pepper and add a dash of Mandarin.
Pumpernickel is dark brown rye bread. It is made in Westphalia (Germany) and is healthy. It contains no added substances other than water and salt. It stays in the oven for 16 hours, so that the sugars in the flour are completely caramelised.
Belgian Cuisine

taste and tradition

Creative Cooking
the fiery passion