Layered Crab-Stuffed Salad with Cod Liver and Crackers

1. 1 Crackerspack 200 g ≈ $2.50 30 g
2. 2 Cod liverpack 120 g ≈ $6.00 50 g
3. 3 Peeled shrimppack 400 g ≈ $8.50 50 g
4. 4 Crab stickspack 200 g ≈ $2.80 40 g
5. 5 Tomatoes≈ $4.67 per kg 60 g
6. 6 Cucumbers≈ $3.67 per kg 50 g
7. 7 White cabbagepack 1.2 kg ≈ $2.40 40 g
8. 8 Green onionspack 50 g ≈ $1.30 15 g
9. 9 Processed cheesepack 200 g ≈ $3.00 30 g
10. 10 Eggspack 10 pcs ≈ $1.93 1 pcs
11. 11 Mayonnaise 25 g
12. 12 Dillpack 50 g ≈ $1.80 5 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Hard-boil an egg for 10 minutes, cool, peel³, and grate coarsely. Poach shrimp in boiling salted water for 3 minutes, cool, and chop.

2. Shred cabbage finely, dice cucumber⁶ and tomato⁵ into small cubes, slice crab⁴ sticks into rounds, and finely chop green⁸ onion and dill¹².

3. Arrange half the crackers¹ in an even layer on a platter. Mash the cod² liver with a fork and spread it over the crackers, then coat with mayonnaise.

4. Layer shredded cabbage, cucumber⁶, tomato⁵, shrimp, and crab⁴ sticks on top, lightly brushing each layer with mayonnaise.

5. Grate processed⁹ cheese finely over the top, sprinkle with grated egg, green⁸ onion, and dill¹².

6. Crush the remaining crackers¹ and sprinkle over the salad just before serving to keep them crisp.

In short

• In the planner this dish is cooked for two days: reheat on day two.