North Sea Crabs in Cider

In a frying pan, heat a tablespoon of butter and two pinches of sea salt to almost boiling. Add the shrimps and sauté them for about 30 seconds. Then add 80 ml of cider and let the seafood soak in it for another 30 seconds.

Fish out the crabs with a slotted spoon and drain on kitchen roll. Reduce the cider butter under constant supervision until it becomes a medium brown syrup, then remove it from the stove on the spot.

On a plate, drizzle the crabs with the syrup and garnish with a tiny bit of chives. It goes well with lukewarm country bread spread with not too little fresh butter and, of course, cider.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried.

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