Ingredients

• 120 g of king crab (canned)
• 400 g cauliflower
• 1 cucumber
• 1 red lettuce
• 75 g low-fat yogurt
• A few drops of lemon juice
• 1 teaspoon of «grandmother»mustard
• 1 cube of chicken stock
• 3 sheets of gelatin (1.6 g per sheet)
• 30 g of fresh chives
• Salt and pepper

Preparation

• Cut the chives.
• Divide the cauliflower into small florets.
• Let the crab drain and place 4 beautiful pieces separately for decoration.
• Peel with a knife peeler 4 wide strips of cucumber, remove the pips and cut the remaining 250 g in diced of ½ cm. Drain them.
• Cut the red lettuce into thin strips.

Preparation (25 minutes, a few hours in advance)

• Cook cauliflower during 15 minutes in lightly salted water with lemon juice. Add the chicken stock cube.
• Drain the cauliflower. Cook cauliflower with 1 dl. of the cooking liquid.
• Let the gelatin soaking in cold water. Remove them and add them in the cauliflower. Season it with salt and pepper and mix until smooth consistence.
• Mix the crab thoroughly with cauliflower.
• Place a strip of cucumber in a ring (along the wall) and fill the center with foam cauliflower. Let it several hours in refrigerator.
• Mix the diced cucumber with yogurt, mustard and chives. Season it with salt and pepper.

Raising

Place a turret of the cauliflower mousse on few red lettuce. Garnish with a nice piece of crab and chopped chives. Spread cucumber salad around.