The original recipe from the 19th century with crab and morels
Total Time2hrs
Course: main dish
Cuisine: Saxony
Keyword: savoury
Schwierigkeit: Experienced
Servings: 2servings
Ingredients
8crayfish
8morels (can be bought dried or fresh)
200gyoung peas (also frozen)
200goung carrots
200gkohlrabi
200gcauliflower
200gasparagus
butter
breadcrumbs
Crab butter
8shells from the crabs
80gbutter
Instructions
Peel carrots and kohlrabi and cut into strips. Small young carrots can be left whole. Clean the cauliflower and divide into florets. Peel the asparagus and cut into 5cm long pieces.
Cook all vegetables separately in a little water with a little butter until al dente. Add a little sugar to the asparagus water. Add a little milk to the cauliflower water.
Boil the fresh morels in a little salted water, and then steam them in butter. Dried morels soak in water beforehand until they have risen.
Clean the crabs and put them in boiling water for 10 minutes until they turn red. Take them out and twist off the tails. Keep the crab meat warm.
Grind the peels very finely in a kitchen mortar. Roast briefly in a saucepan with the butter. Fill the crab butter.
Tipps & Hinweise
Arrange the vegetables on plates. Top with the morels and crab tails. Drizzle everything with crab butter.Alternatively already prepared: Recipe crab butter