Cut onion into very fine cubes and mix with half of the yogurt, mayo, shrimp, juice of one lemon and spices.
Chop kitchen herbs, add and season.
Place on a deep platter eggs cut into quarters and arrange around crab salad. Sprinkle remaining crab and cress over dish.
Serve with whole wheat bread and butter.
Our tip: It is best to use fresh herbs for extra flavor!
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