Stuffed Crabs
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
- Ingredients
- 4 Rock crabs
- 500 grams white Asparagus
- 1 Zucchini
- 2 Porcini mushroom
- ⅓ l Whipped cream
- 50 grams Chervil
- 0.1 l Sparkling wine
- salt
- peppers
- Caraway
Preparation steps
1.
Cook the crabs in boiling salted water with 1 tablespoon caraway seeds for 8 minutes. Transfer to a plate.
Peel the asparagus, cut off the woody ends, and cook in boiling salted water for 12 minutes. Rinse the zucchini, cut off ends, and cut into thin slices. Clean the mushrooms, remove the stem, and cut into slices.
2.
Using scissors, cut away the top of the crab and remove the meat. Reserve the shells.
Place the cream in a pot and bring to a boil. Add the mushrooms, zucchini, and crab meat, bring to a boil again, season with salt and pepper, and stir in the chervil leaves. Cut asparagus into pieces. Add the asparagus and the sparkling wine to the crab mixture. Spoon the crab mixture into the 4 reserved crab shells. Serve immediately.
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