North Sea Crab Aspic

Rating: 2.00 / 5.00 (3 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Pulled crabs are mixed with briefly blanched (drain into boiling salted water – iced water) carrots and leek pieces, diced pickles and chive rolls. Later, heat the fish stock with dill tips, a little bit of Tabasco, Pernod or possibly saffron threads, fennel herb, juice of a lemon, pepper and salt. Add the gelatin, stir – pour over the crabs and fill into porcelain molds rinsed with cold water. After 5 to 6 hours in the refrigerator, the aspic can be turned out and enjoyed with fresh lettuce and a little crème fraîche.

Our tip: Always use fresh chives if possible!

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