Eggs (4 pcs.) boil, cut into two halves, remove the yolks.
Crab sticks (5 pieces) cut into pieces. In a blender, add the chopped crab sticks, egg yolks, garlic clove passed through a garlic press, canned beans, salt and black pepper to taste, and puree all the ingredients until smooth and creamy.
Put the prepared cream in a pastry syringe.
Fill the egg halves with the prepared cream. Boil the carrots, cut out the flowers with a curly cutting. Decorate the appetizer with carrot flowers. Place the appetizer on a platter with lettuce leaves. Sprinkle with green onions.