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Potatoes with North Sea crabs

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Ingredients for 4 servings:

  • 4 large potatoes, floury
  • 2 onions, finely diced
  • 2 cloves garlic, finely diced
  • 1 stalk(s) leek, cut into fine strips
  • 400 g crème fraîche, herbs
  • 1 tbsp lemon juice
  • 1 bunch of flat-leaf parsley, finely chopped
  • 300 g North Sea crabs
  • Salt
  • pepper
  • nutmeg
  • 60 g herb butter

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with a spicy note

Boil the potatoes in their skins for 30-40 minutes, depending on their size, until soft. Meanwhile, sauté the diced onion and garlic, as well as the leek, in the herb butter until translucent. Add the crème fraîche and lemon juice and bring to a boil. Season to taste with nutmeg, salt, and pepper. Halve the cooked potatoes lengthwise, scooping out the skins slightly if necessary. Spoon the crème fraîche mixture over the potatoes and arrange the North Sea crabs on top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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