Shuba Salad with Crab

• Mayonnaise 50 g
• Philadelphia cheese 15 g
• Kamchatka crab

Mix mayonnaise with Philadelphia cheese and whip until smooth to make a sauce.

Clean Kamchatka crab from the shell to recover the flesh. Break into small pieces. Wash beetroots, carrots and potatoes thoroughly and boil until cooked. Cool, peel and grate. Using a hemisphere mould, gently spread the crab meat on the bottom, and cover with sauce. Then add a layer of grated vegetables.