The Kamchatka or king crab is a large crustacean. In order to prepare it, huge containers are needed. The hard shell also needs skillful removal. Thanks to its tender, tasty and very healthy meat, crab has become a real delicacy for all connoisseurs of beauty. An adult can reach 6 kg. The span of the limbs is found up to 1.5 meters.

Subtleties of choice

Crab meat includes a variety of vitamins, amino acids, and minerals. This is a very dietary dish that is great for people who follow a healthy lifestyle and a balanced diet. The use of this product improves visual acuity and contributes to the overall strengthening of the body in cardiovascular diseases.

In nature, there are several thousand species of crabs, which differ in size and appearance.

Most often found on sale:

• live crab;
• frozen seafood;
• cooled;
• boiled crab.

Experts recommend buying fresh specimens. But if this is not possible, then it is worth taking a closer look at frozen or boiled options. Meat of different types differs significantly in color. In some species it is brown, while in others it is white.

• A healthy individual is always active. If you buy a live crab, then you need to pay special attention to its activity.
• It is worth buying a medium-sized specimen. A small animal contains very little meat, while a large animal is not so soft and juicy.
• Males are worth choosing. They differ from females by a smaller tail, which is tucked under the belly.
• Boiled meat gives off a sweetish aroma.
• The shell of the seafood must be firm. This does not depend on the form in which it is bought, whether it is live or boiled version.
• The body of the animal must be intact.
• The eyes should be black and shiny.

If you purchased frozen or chilled seafood, then you should pay attention to the expiration date of the product. Re-freezing is not recommended. You only need to defrost seafood naturally. Using hot water or a microwave oven makes the meat tough and tasteless.

You should avoid buying if the following signs are found:

• the animal is lethargic and does not move well;
• the large size of the crab may indicate coarse and juicy meat;
• female crab have much less meat than males;
• seafood has a squeezing shell - you should refrain from buying;
• turbidity of the eyes indicates the staleness of the product;
• lethargy of a live crab indicates some kind of disease.

Male meat is considered the most dietary. When buying frozen goods, it is important to pay attention to the ice layer. There should be very little of it, and when buying a chilled product, there should be no snow at all. The presence of frozen liquid indicates frequent freezing and thawing of the product.

How to cook a crab properly?

Boiled crab is high in vitamin B, which contributes to better heart and brain function. Vitamin A is responsible for hair and nail growth, as well as immunity and vision.

There is a liquid mass under the crab shell, which has a huge protein content. Kamchatka crab can be boiled whole or by removing its claws and legs. The main thing is to cook it correctly in time so as not to spoil the tender meat.

Frozen crab must be thawed and prepared for boiling. Therefore, when cooking a Kamchatka delicacy, it is worth observing a number of important nuances. Seafood must be cooked until cooked, otherwise you can get severe poisoning.

It is important to cut the seafood properly. The crab is laid out on the cutting surface with the shell down and the claws are torn off. With the help of a knife, the shell is opened and the meat is taken out. All mucus and gills must be removed from it. Then the claws are cut and the meat is pulled out. After that, the seafood should be poured with cold water.

• It is worth focusing on the readiness of the crab by the color of the shell. When it turns bright red, the meat is ready.
• Frozen crab must be defrosted beforehand.
• It is important to dip the crab only in boiling water with all the spices.
• It is important to strictly observe the cooking time of the seafood. Even exceeding 20 minutes can negatively affect the taste of the product.
• Better to use special sea salt. It can be cooked in a regular one, but it does not enhance the taste so much.
• If the crab was cooked completely, then it should cool with its belly up.
• The proportions of water must be strictly observed. There should be 5 liters of water per kilogram of crab.

Properly prepared pincers require great skill and skill from the hostess. It is worth trying to preserve their juiciness and softness as much as possible, as well as all the taste qualities of seafood.

To make the dish juicy, add salt, lavrushka and seafood spices to your taste to the water. If the pincers were frozen, then before starting cooking, it is enough to pour boiling water over them.

You need to cook them on the highest fire. Claws are cooked for no more than half an hour. Before eating, it is better to sprinkle them with lemon juice and add your favorite greens.

Dish recipes

Cooking a crab at home is not difficult if you have a cooking container of the appropriate size. True gourmets find a touch of sophistication in king crab soup.

• The separated pincers must be welded, observing the proportions of water and salt. Finely chopped onion and bacon are fried in a small skillet until golden brown.
• Then 2 tbsp is added to them. l. flour and the same amount of butter.
• The potatoes and celery are cut into small cubes and placed in a saucepan. The contents of the pan are added there.
• The resulting composition is poured with chicken broth and simmered over low heat until the potatoes are completely cooked.
• Add crab meat and cream to the soup, then salt and pepper it.
• At the end, chopped cilantro and garlic are added to the dish, the soup is served hot with crackers. Cooking such a dish will not take much time and will delight the whole family with its unusual and piquant taste.

Tasty and original salads are obtained with the addition of king crab. They are very useful for anyone who follows a healthy lifestyle. High-calorie ingredients in the form of mayonnaise can be replaced with classic and low-fat yogurt.

• Cucumber, tomato and onion are peeled and grated on a coarse grater.
• Also, any hard type of cheese is rubbed on a coarse grater.
• Boiled crab limbs need to be cut and cut into small pieces.
• Cucumbers, onions, tomatoes, crab meat and cheese are placed in portioned molds in a pyramid.
• Top salad is dressed with mayonnaise or low-fat yogurt. For decoration, caviar or greens can be used.

You can also make gazpacho with crab at home.

• Tomatoes, bell peppers, chili peppers, cucumber, onion, garlic and parsley are chopped in a blender.
• All ingredients are ground until mushy. The phalanges from the legs of the boiled crab must be removed and the meat divided into fibers.
• The crab is placed in a container where olive oil, lemon juice and cilantro are added.
• Tomato juice is added to the ground mixture from a blender, 2 tbsp. l. olive oil, lemon juice, 1 tbsp. l. sugar, salt and pepper. Then everything is ground in a blender one more time.
• After the crab and the mixture from the blender are thoroughly mixed. The dish is served in portioned plates with crab and cilantro.

Some do not have the opportunity to purchase fresh Kamchatka crab meat. Therefore, they prefer to cook salads with crab in their own juice. This is a canned dish with natural meat. Preparing a salad from it is as simple as possible. The lettuce leaves are cut into small strips. Chopped cherry, cucumber, olives, mozzarella cheese and spices to taste are added to the salad bowl. On top, seafood is laid out in its own juice and greens to taste.

Seafood has been very popular lately. Gourmets prefer complex dishes from this delicacy or simply boil them and serve them with an original sauce. With the sauce, any dish changes its taste, becomes brighter and richer, and it is not at all difficult to cook it.

An original addition to the crab is mango sauce. However, the recipe for its preparation is not very complicated. Peel the ripe mango and chop it finely with a knife. A tablespoon of liquid honey and a little table vinegar are added to the container with mango. After the composition has been thoroughly mixed, olive oil, paprika and a little salt are added to it. Then all the ingredients are thoroughly whipped in a blender. This amount of sauce is for 4 persons.

How to eat it correctly?

The crab belongs to delicacies and you won't be able to eat it like a simple crab. If you plan to eat crab at home, then you should carefully prepare the table. You need to put thick paper or newspaper on it so that they absorb all the juice as quickly as possible.

The rules of etiquette should be observed especially in the restaurant. The waiters will serve the correct and necessary appliances, but you need to act as carefully as possible.

Always start with claws and legs. It is better to carefully detach them from the body with rotational movements using a blunt knife. After the limbs of the seafood are torn off, it is better to remove them for a while. Then the seafood is turned shell-down. It is necessary to carefully tear off the tail. The next in line is the shell. With your thumb, you need to press on the lower part, and then pick up the upper part and pull it towards you. The process of ripping off a crab's shell is similar to opening a tube of toothpaste.

It is important to be careful not to injure your hands. Inside the shell is dark-colored flesh. It must be carefully scrubbed with a spoon and set aside. The main part is cut in the middle and two identical halves are obtained. They also contain delicious meat inside. It is easily removed with a fork.

The claws are tricky to cut, but well worth it. It is important to know that there is a bone in them, which is very easy to hurt. To cut this part of the crab, you need special tongs or a hammer. The tongs split the claws like nuts.

When using a hammer, the knife is inserted into the claw. Then gradually the knife is driven in to the middle and turns to the side. This helps to split the seafood claw. Using a fork, the meat is removed from the claw. Quite a complicated process, but the taste of the peeled crab is worth it.

It is important to keep a few rules in mind when peeling a crab.

• Don't forget about the bone in the claw.
• Seafood has a lot of thorns. It is very easy to injure themselves during the cleaning process.
• The product contains many different particles that can chip or crumble.

You will learn how to cook Kamchatka crab in the following video.

Seafood has always been considered a delicacy. For many years they were highly respected at festive receptions, were and remain an elite and prestigious product. In addition, nutritionists consider it an excellent kit for maintaining feminine beauty. After all, they contain almost 40 important trace elements, among them iron, phosphorus, magnesium, selenium, copper and fluorine, which help to maintain skin, nails, hair in excellent shape and participate in metabolic processes. It is customary to include all invertebrates living on the seabed to this type of food. They are divided into two main groups: crustaceans and molluscs. The first ones have a protective shell, they include crayfish, lobster, lobster, squid and crabs. There are over 10 edible crab varieties. They are sold in whole carcasses, both live and frozen. And crabs are cooked, as a rule, alive in the shell, and the pulp is taken out after boiling. We offer you a recipe for how to cook crabs, which in the form of an appetizer are perfect for a beer at a picnic. Also on our site you will find other seafood dishes that will become a true decoration of any festive table.

How to cook crabs, ingredients:

• Crabs - 3 kg;
• Purified water - 7-8 liters;
• Onions - 3 heads;
• Carrots - 3 pcs.;
• Bay leaf - 2 pcs.;
• A mixture of ground peppers -1 tsp;
• Dill greens - 15 branches;
• Dry dill - 1 tsp;
• Sea salt - 150 g.

How to cook small crabs for beer, recipe:

1. Rinse live crabs in cold water. Especially thoroughly wash the abdomen, for this it is better to use a strong shower jet. Place the crabs in the freezer for an hour before cooking to make them easier to handle.
Advice: Seafood is quickly perishable and is often sold frozen, cooked, or canned ready to eat. However, the ideal option is to buy live crustaceans, the mobility of which will be irrefutable proof of their freshness. The more actively it moves, the fresher it is. The crab must be mobile and heavy.

2. Rinse vegetables and herbs. Cut carrots and onions into large pieces.

3. Boil water in a saucepan. Since crabs are usually cooked in sea water, use 20 g of sea salt per liter of liquid. Seafood is boiled not only in water, but also, if desired, in a spicy or spicy broth. To prepare the broth, add chopped vegetables and spices to the water.

4. Boil for 10 minutes. Add dry dill and whole branches at the end.

5. Gently holding the leg so that the crab does not pinch you, immerse it in boiling salt water. After a short time, the crustaceans will sink to the bottom and change the color of the shell to red. Reduce the heat and boil large crabs up to 20, medium - 10-15, and small enough 6-7 minutes will be enough. If you are making several bookmarks, the subsequent cooking time should be reduced slightly.
Advice: how much to cook. Crabs are much more tender than meat, since they have a small amount of connective tissue, which means they cook faster. In addition, crab meat has a pronounced taste, and therefore requires minimal processing during cooking. You should strictly adhere to the recommendations on how much to cook crabs, as exceeding the duration of thermal exposure will lead to the fact that the meat will become tough, "rubbery". Crabs are considered ready-made if the small claws can be easily detached from the body.

Take the crabs out of the water and place them on the ice with their tummy up to prevent the juice from flowing out. This will cool the carcasses faster and the meat will be easier to remove.
About the benefits of crabs: Like many other marine life, crabs contain an incredible amount of iodine, a rather deficient element that is not produced by the human body on its own. Associated with this is the use of crabs in the fight against the occurrence of thyroid diseases. Doctors say that with just 20 or 50 grams of crab meat, a daily intake of iodine can be obtained.

Any housewife knows that cooked crab meat, as is customary, is used in. On our website, their recipes are presented in a wide selection. By following simple tips on how to cook crabs, the process of boiling crustaceans will be easy and enjoyable for you.

Basically, many people have tried crabs on vacation in exotic countries or in expensive restaurants. However, if desired, everyone can get this type of seafood, for example, buy in a supermarket, order through a restaurant or online store. There are several simple recipes for preparing such products. We will tell you about the culinary secrets of making wonderful crab dishes.

How to cook crab at home using boiling?

We divide the cooking process into several stages:

• You need to bring water to a boil and only then lower the crabs. When the liquid boils again, the fire should be reduced to a minimum;
• Cook the crab until a bright orange shell appears. In general, to cook an individual weighing more than 1 kg, you will need to spend an average of 20 minutes;
• After that, the arthropods should be removed and lowered for 20 seconds. in ice water, this will prevent the meat from digesting and becoming rubbery;

Many are wondering how to cook frozen crab.

In principle, you can use any of the proposed methods, the main thing is to properly defrost the arthropod before this. To do this, it should be kept in the refrigerator for several hours, and then left at room temperature. The seafood is delicious both hot and cold. Crabs are served with herbs, lemon and cream sauce.

How to steam Kamchatka crab?

This method allows you to cook delicious and very tender meat. We will cook on a steam bath. The process is quite simple, the main thing is to comply with the time frame.

For convenience, we will divide the cooking process into several steps:

• Take a large enough saucepan and add 1 tbsp. vinegar, 2 tbsp. water and 2 tbsp. tablespoons of salt. You can also use a mixture of spices that are suitable for seafood, for example: different types of pepper, ginger, paprika, cardamom, etc.;
• To humanely kill arthropods, it is better to send them to the freezer or put in ice water;
• Place a wire rack in a saucepan and place the crabs on it, and then close everything with a lid. The fire should be slightly above average;
• The duration of the heat treatment is 20 minutes. It is important to check the fluid level periodically and if you need to top up with a little warm water. As a result, the carapace should change color and turn orange;
• After you take out the crabs, they should be placed in ice water for 20 seconds to stop the cooking process and the meat does not become rubbery. You can then serve.

How to grill crab?

For lovers of food with a fragrant smell of fire, this recipe is intended.

The cooking process is also simple, but there are a few secrets:

1. To humanely kill an arthropod, it is recommended to put it for 3-4 minutes. in the freezer;
2. Then you should clean it, for this you need to split the claws, but do not tear them off. Remove unnecessary parts. After that, rinse everything thoroughly in running water;
3. Let's move on to the marinade, for which combine 8 tbsp. tablespoons of olive oil, 1 tbsp. spoon of Worcestershire sauce and 1 teaspoon each of dry garlic, lemon pepper, paprika and salt. The resulting mixture must be lubricated with an arthropod, for this you can use a brush;
4. Place the crab on the grid of the preheated grill, close the lid and cook for 10 minutes. It is important that the fire is small;
5. After the time has elapsed, repeat the procedure with smearing with marinade and cook for another 15 minutes. The readiness will be indicated by the bright color of the shell.

Ways to cook crab claws

It is often possible to find in the store not a whole sea inhabitant, but only its claws, in which there is most of the meat. There are several different ways to prepare them, we suggest dwelling on some.

In a frying pan. It is necessary to separate the meat and fry it for a few minutes in butter with garlic.

Deep-fried

For this recipe you need to take:

• 4 large claws;
• 325 g shrimp;
• 0.5 tsp salt;
• ground white pepper, yolk;
• 1 teaspoon of starch;
• 2.5 tbsp. peanut butter;
• 135 g bread crumbs.

1. To begin with, only most of the shell should be removed from the claws, and the end does not need to be touched. After that, dip them in boiling water and wait for the liquid to boil again. The next step is to cool the claws in cold water;
2. Grind the shrimps in a meat grinder or blender and add the rest of the ingredients to them, with the exception of the crackers. Mix everything thoroughly and gently cover the claws with the resulting mass, leaving the parts in the shell;
3. After that, they need to be rolled in breadcrumbs so that the layer is even. Deep-fat the claws and cook for 10 minutes. until golden brown. Place on paper towels to remove excess oil.

In the oven. Another option that is suitable for home cooking. For the recipe you need to take: 1.5 kg of claws, 55 ml each of soy sauce and lemon juice, 140 m of lime juice, 145 g each of oil and ginger. 210 ml sherry and parsley.

1. First, wash the claws in running water and make a longitudinal incision in the shell. Lay them out in a mold;
2. Combine the sauce, lime juice, salt and mix well. Gently pour the resulting mixture into the claws. It is worth putting chopped ginger inside;
3. Separately combine the sherry with half of the water and pour the mixture into the mold so that it covers 1/3 of the claws;
4. Bake in a preheated oven at 170 degrees for 15 minutes. It is recommended to serve with a sauce, for which melt the butter over low heat until brown. Then add lemon juice and chopped herbs to it.

How to cook crab caviar?

Many people throw up the eggs of these arthropods and make a serious mistake, because they can be used for food. Basically, it is salted, for this you need to separate the caviar and it is best to do it with your hands in order to exclude the ingress of excess binding fibers. For 0.5 l of caviar, you need to take 1 dessert spoon of salt, 2 tbsp. tablespoons of vegetable oil and 2 chopped cloves of garlic. Mix everything well and put in a jar.

How to cook crab meat?

There is a huge number of dishes using this product: salads, appetizers, first and second courses, etc. Let's dwell on some popular and simple options.

Crab salad

To prepare 2 servings, take:

• 200 g of Kamchatka crab meat;
• 300 g apples;
• 100 g mayonnaise;
• 4 eggs;
• half a lemon, salt, pepper.

1. Grind the meat in the same way as boiled eggs. Remove the peel and core from the apples, and then cut into strips;
2. Combine the prepared ingredients, squeeze the lemon juice onto them and season with mayonnaise. Don't forget to add salt and pepper.

To prepare 4 servings, you need to take:

1. Chop the meat with a knife, and the cheese on a grater. Pass the garlic through a press. Combine the ingredients and add the egg and flour to them. Mix everything well so that the minced meat is homogeneous;
2. Make cutlets, roll them in breadcrumbs and fry in hot oil until golden brown.

As you can see, even exotic seafood is very easy to cook. It is important to choose the right spices so that they do not spoil the natural taste of the product.

In addition, observe the heat treatment time frame so as not to spoil anything.

Crab meat can be placed with different dishes or simply eaten separately, supplemented with different sauces. Bon Appetit!

Crab for different dishes can be cooked as a whole or cut. Boiled sea crayfish tastes amazing and can be a complete dish or ingredient. Many housewives are interested in the question of how much crab should be boiled so as not to spoil tender meat. Cancer, familiar to everyone in cooking, has tougher meat, therefore, in the case of its brother, certain and important nuances must be taken into account.

Cooking in a saucepan

Cooking a crab in boiling water is quite simple if you know a few recommendations:

• The readiness of the dish is indicated by the unnatural color of its shell, which turns red.
• If you decide to cook this product, you need to know that bay leaves, aromatic garlic, lemon juice, bright-smelling cloves and regular pepper, as well as salt are common additions.

• Frozen crab must be defrosted beforehand in order to cook it properly and quickly.

• It is required to lower the meat exclusively in boiling water, where all the spices were added in advance.

• Cooking even a little longer than the set time of 15-20 minutes is not worth it.

• It is recommended to use sea salt for a more delicious cooking.

• If the product is cooked as a whole, it is required to wait for the cooling moment so that the crab is placed with its belly up.

• It is very important to focus on the amount of liquid: for 500 grams of product, 2.5 liters of water are required.

• If you've butchered meat, it can be easily cooked in a pressure cooker, steamer, microwave, or multicooker.

Cooking can be very varied, so you can experiment with unusual recipes and spices. You can create a separate and complete dish, add to salads, snacks, or serve it appropriately with beer.

Advice: the crab is cooked until cooked, otherwise there is a risk of severe poisoning with its meat.

Limb preparation

Claws of sea crayfish are prepared in such a way as to fully preserve the natural juiciness of their pulp, its delicate taste, aroma, and useful minerals. Cooking should be done over very high and even maximum heat.

To get delicious claws, add salt, cloves, lemon juice, bay leaves and other spices to a pot of water. After that, you can lower the product itself. When pre-frozen claws are being prepared, it is enough just to quickly scald them with boiling water.

It takes only 15-20 minutes to bring Kamchatka or other claws to readiness. Before serving the meat directly, you can sprinkle it with fresh lemon juice and sprinkle generously with any herbs. White wine is ideal as an alcoholic beverage.

Few people know that the meat of a live crab, hidden under the chitinous shell, is a gelatinous mass with a high protein content. To turn an arthropod into a culinary delicacy, it can be boiled whole or by removing its limbs.

Meat, sweetish in taste, at the same time tender and dense, is used to prepare snacks or consumed in its pure form, flavored with various sauces.

How long is the crab cooked

Like many other seafood, crab requires careful attention to heat treatment. It is easy to cook it, but if you do not expose the product in boiling water, you run the risk of indigestion, and if you hold it for an extra time, spoil it altogether, turn it into a "rubber" substance with a fishy taste.

Crabs of "commercial" size are on sale. The catch is sorted while on board the crab vessel, and all juveniles are sent back to the sea. The largest individuals disperse through restaurant chains. Frozen and live crabs with shells up to 25 cm fall on supermarket shelves.

Boiling time for fresh crab is 15-20 minutes. If you managed to get or independently catch small arthropods on the seashore, then the cooking time will be no more than 10 minutes. The frozen crab has already been pre-cooked in salted (more often sea) water. It is enough to hold it after boiling for 3 minutes.

Step-by-step instructions for boiling crab

Crab meat goes well with spices, absorbs their aroma during cooking. "Bouquet" can be varied: peppercorns, bay leaves, dill sprigs, caraway seeds.

Cooking technology:

• Pour water into a large-diameter saucepan so that the crab or parts of it fit there;
• Bring water to a boil;
• Add a little salt, spices, herbs, a few cloves of garlic, squeeze the juice from half a lemon;
• Lower the crab. You can pre-separate the claws and walking legs;
• After boiling, cook for 15-20 minutes;
• Take out and cool a little;
• Serve whole, garnished with lemon slices and herbs, or cut up.

You can "get" delicacy meat from under the shell, from claws and legs using tongs. Gently crush the hard chitinous membrane with them and remove the pieces of juicy meat. Place them in random order on a platter and serve with a savory sauce. Or use it as an ingredient in a salad.

• It is better to cook the crab alive. If you wait a long time until he "falls asleep" on his own, you can get low quality meat. One of the humane ways to quickly and painlessly "put to sleep" a live individual is to place the freezer for a quarter of an hour.
• If you need to cool the boiled crab quickly, you can lower the arthropod into a basin of ice water and take it out in a minute.
• It is better to use sea salt to prepare this delicacy. So that all the juice from the meat remains inside, it is better to cool the crab by turning it over.
• If you are buying live crabs, choose the ones that move the most around the tank. Their meat will be the juiciest and tastiest. Give preference to a small, active crab rather than a large, lazy crab lying motionless.

Simple crab recipes

Delicate crab meat goes well with broccoli, neutral in taste, any greens, tomatoes, olives, lemon and lime, homemade spicy sauces.

Crab cutlets

They will be distinguished by a delicate texture. They can be served with mashed potatoes or salad with tomatoes and herbs. To keep the patties in shape, use a flat, wide spatula when turning over.

Ingredients:

• Boiled crab meat - 300 g;
• 2 eggs;
• Onions - 1 large piece;
• A clove of garlic;
• Hard cheese - 100 g;
• Breadcrumbs.

Boil one egg and grate. Chop the onion, fry in butter. Finely grate the cheese. Crush a clove of garlic. Mix chopped crab meat with the rest of the ingredients, beat in a raw egg. Form into round patties, sprinkle with breadcrumbs and fry until golden brown in a pan.

Thick soup with crab meat

A hearty hot dish with a pronounced marine aroma will not leave anyone indifferent. Serve it with fresh wheat bread.

Ingredients:

• Boiled crab meat - 300 g;
• Celery stalk;
• Large onion;
• 1.5 liters of chicken broth;
• A couple of potatoes;
• 200 ml of cream;
• Cilantro greens;
• A couple of garlic cloves.

Fry the onion until golden brown, add a spoonful of flour, pour in a glass of broth and stir. In a saucepan with the rest of the boiling broth, place the diced potatoes and celery, chopped garlic. Boil for 10 minutes. Add chopped crab meat, onion dressing, heavy cream. Bring to a boil, season with salt and pepper, simmer for another 10 minutes. Serve generously with chopped cilantro.

Boiled crab sauce

This sauce has a pronounced creamy taste. It is great for serving with boiled crab meat slices.

Ingredients:

• Butter - 100 g;
• Chicken egg - 2 pcs;
• The juice of half a lemon;
• Parsley greens.

Melt the butter. Place the dishes with oil in a water bath. Beat eggs well with salt, add lemon juice. Pour the resulting mass in a thin stream to the butter, while stirring the sauce with the other hand. Without stopping to interfere, achieve a uniform consistency. Add chopped parsley to the medium-thick sauce.

Spicy salad

Sweetish crab meat is friendly with sour ingredients. As an experiment, we offer a cocktail salad with an apple. It can be served in clear glass goblets.

Ingredients:

• Crab meat - 300 g;
• Sweet and sour apple;
• Iceberg lettuce""
• A clove of garlic;
• Green onions;
• Olive oil;
• Lemon juice.

Disassemble the meat into small pieces. Chop the apple and lettuce leaves into strips. Cut green onions into thin feathers. Mix ingredients, add chopped garlic. Prepare a dressing from lemon juice and oil, add salt. Put the appetizer in portioned glasses, pour over the dressing.

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