Salad of Edible Crab and Squid

Rinse the edible crab. Boil the Court soup, put in the crab, boil it once and let it steep for 20-half hours. Lift out and clean. Separate the meat from the claws, joints and legs.

Cut the head and tentacles of the ready-prepared squid into rings, cook in the boiling Court soup for 30-40 min, cool.

Marinate the crab meat, squid rings, romaine florets and chicory leaves in the salad dressing.

Fill the leaf lettuce into the washed crab carcass and nap with the salad dressing.

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