White okroshka with crab meat

Just one touch, and a simple okroshka turns into an exquisite treat worthy of the most discerning gourmet. Just do not try to replace the meat of a real Kamchatka crab with imitation or crab sticks. Better to leave okroshka with crabs for some special occasion to remember the dish.

Ingredients

• radish - 10-12 pcs.
• potatoes - 2 medium tubers
• ground black pepper - to taste
• salt to taste
• green onions - a large bunch
• curdled milk - 1 l
• boiled-frozen Kamchatka crab - 4 large phalanxes or 200 g canned crab meat
• medium cucumber - 5 pcs.
• egg - 6 pcs.

Directions

1. Boil eggs hard-boiled, chill under running cold water and peel. Peel the potatoes, cut into small cubes, pour 2 cups of boiling water, bring to a boil and cook until almost cooked, 5-7 minutes. Remove from heat and cool the potatoes in the broth, 30 minutes.
2. Finely chop the green onion. Pour the white part into a saucepan, add salt and boiled yolks. Pound with a pestle until a homogeneous paste, dilute with cooled broth with potatoes.
3. If the crab phalanges are frozen, defrost them in advance on the top shelf of the refrigerator in a colander set in a bowl. Cut the shell with scissors, take out the meat, remove the chitinous plates. Disassemble the meat into small pieces.
4. If desired, peel the cucumbers, cut into small cubes. Cut the radish into thin slices. Grind the proteins.
5. Add vegetables, crabs and green onions to the pan, pour in the yogurt. Stir, season with pepper, cover, refrigerate for at least 2-3 hours. Serve okroshka cold.