Crab salad

Alas, it is not often possible to eat natural crab meat, and therefore this culinary recipe is the fruit of long thoughts and creative searches. The choice is made – it will be a crab salad. Crab meat is by no means an everyday meal, and therefore we get down to business thoughtfully and with concentration…
We cut the onion into thin rings. After dividing them, pour half a teaspoon of salt, stevia to taste, add a tablespoon of vinegar. After mixing thoroughly, set aside – it will marinate for 25-30 minutes.
For batter batter we need half a cup of milk, half a cup of flour and a couple of eggs. Mix everything in a bowl and beat with a mixer. Pour in the chili pepper – quite a bit, on the tip of the knife. We also add a tablespoon of breadcrumbs there. Whisk again.
Next, dip the crab meat into the batter, and into the frying pan, in hot olive oil. We wait for the appearance of a golden crust and take it out.
We spread layers on the dish in the following sequence: lettuce leaves, pineapple cut into small pieces, pickled onions.
We cut the cooled crab meat into small pieces and put it in the next layer. To decorate the salad, cut cherry tomatoes into halves, cut olives into rings. A few slices of lemon will also come in handy.
Making refueling. Half a cup of olive oil, a tablespoon of mustard, a teaspoon of balsamic vinegar, the juice of half a lemon, a teaspoon of sesame oil.
Fill the salad with this mixture and sprinkle with a pinch of sesame seeds.