User Login
Mediterranean style Crab
Mediterranean style Crab
4.2
11 Reviews.
Time:
Prep:
Cook:
Price:
Diff.:
Homemade crab in garlic butter sauce that taste even better than what you get in a restaurant. Might take a while to prepare the first time if you never boiled fresh crabs before, but all the work is worth it when you sit down and enjoy this lovely meal with friends or family.

Ingredient List for 4 servings:
Button
4 Crabs
Button
2 Garlic cloves
Button
2 tablespoons Parsley
Button
1 Onion
Button
40 gr Butter
Button
1 tablespoon Olive oil
Button
50 ml White wine
Instructions:
Button
Scrub the crabs between the legs and the joints thoroughly with a small brush or toothbrush. Rinse with cold water.
Button
Boil the fresh crabs in salted water for a 10minutes. Place the crabs in a bowl end let them become cold.
Button
Take away the legs and claws from the body of the crabs.
Button
Break the legs and claws in different places with a crab opener or a nutcracker this way it is easier to eat them later. Collect the juice and save it for later.
Button
Collect the flesh in the last joint of the body, easiest to do with a fork.
Button
Peel and mince the onion and garlic.
Button
Cut the parsley finely.
Button
In a frying pan brown, the butter, add the onion, garlic, wine, parsley, and olive oil, mix well.
Button
Add crab pieces, flesh, and juice, mix well. Cover with a lid and let soak in for 3 minutes minutes.
Button
Serve warm on a plate immediate together with some bread and a fresh green salad.
A selection of recipes from the same country.
This recipe is from Italy
French Beignet -deep fried pastry
French Beignet -deep fried pastry
Homemade beignet is a deep-fried pastry that comes in many shapes and sizes and with fillings such as Nutella and jam. Even if it’s considered to be French, the origin is from Rome in Italy. Different regions have its own recipe and name. Big ones are called Berliner in Germany, In Lyon they call them Bugne, in Strassbourg it’s called Roussettes and in South of France it’s referred as Oreillettes de Provence.
Pasta with tomato sauce and cashew nuts
Pasta with tomato sauce and cashew nuts
Fast dish to do in the middle of the week when you do not want to cook for a long time. You can add fresh vegetables like avocado, paprika, cucumber, or some feta cheese to Add more taste.
Gorgonzola cheese sauce and tagliatelle
Gorgonzola cheese sauce and tagliatelle
A different way of using the gorgonzola cheese. You can choose between the soft or strong gorgonzola depending on the taste you like.
Translation
Below you can chose which language you would like to have the page translated to,

This service is provided by Google Translate.