American Salad with Crab Tails

If you have a smaller appetite, the preparation is just as sufficient for one and a half times the number of people.

Clean iceberg lettuce, cut in half and coarsely dice. Blanch peas in boiling salted water with a pinch of sugar for about 4 minutes. Drain the hominy.

Break the crayfish tails out of the shells except for the boiled beef and remove the intestines. Heat the oil, press the garlic through a press and add. Fry the crayfish tails in it at high temperature for 2 min on each side. Season with salt and paprika.

Mix crème fraîche with tomato ketchup, orange juice, mayo, cognac and horseradish, season with salt, cayenne pepper and sugar. Arrange the salad ingredients on a platter and drizzle with the sauce.

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