Stir vinegar, oil, mustard, salt and sugar with a whisk until the sauce becomes viscous. Chop the egg and add it with the parsley. At the end, mix the crab meat with the sauce. Arrange the leaf salad in a cocktail glass and bring to the table garnished with parsley.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!